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How to make Zucchini bread and butter pickles

Yield = 6
Prep time: 3:10
Cook time: 0:10
Total time: 3:20

Ingredients

  • 1.25kg (about 11) medium zucchini
  • 3 Spanish onions
  • 1/4 cup (75g) salt
  • 1 tablespoon coriander seeds, toasted, crushed
  • 1 tablespoon yellow mustard seeds
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon celery seeds
  • 3 cups (750ml) apple cider vinegar
  • 1 3/4 cups (385g) light brown sugar

Method

  • Step 1 Slice zucchini diagonally into 5mm-thick slices (if you have a mandolin with a waffle-cutter attachment, you can use this to slice). Cut onions in half and, using a knife, thinly slice. Place vegetables in a bowl. Add salt and toss well to combine. Cover and refrigerate for 3 hours.
  • Step 2 Drain vegetables. Rinse very well under running water, then drain. Pat dry with paper towels then transfer to a clean stainless steel or heatproof glass bowl.
  • Step 3 Place remaining ingredients in a stainless steel saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil and simmer for 3 minutes. Immediately pour mixture over vegetables. Divide among sterilised jars and seal while hot.(see note) Cool to room temperature then store in the fridge for 2 days before eating, or for up to 2 months