Pickled Zucchini

I am in the pickling mode ! At the end of summer, fruits and vegetables are cheap, in abundance and this is as good a time as any to start preserving and storing it away for winter when out of season fresh produce becomes scarce and expensive.

Bottling has taken on a new popularity as people become more aware of food and health consequences of unknown food additives in store bought items.

A very easy pickle to make. It was the first time I was able to use the slicing blade that came with my food processor. Within a minute, all the zuchinnis were finely sliced and ready for action.

Redneck said the pickled zucchini reminded him of eating a MacDonald cheese burger. It has that same taste. Have the zucchinis with your cold meat sandwiches, on rolls or add to your salad.

Makes 3 jars (Craig jam jars)

Ingredients
800gm zucchini thinly sliced
¼ cup salt


1½ cup white vinegar
3/4 cup sugar
3/4 tsp dill seed
3/4 tsp mustard seed
3/4 tsp tumeric
¼ tsp dry mustard

Method
1. Add salt to sliced zucchini and mix thoroughly. Let stand for 1 hour and then drain.

2. Mix remaining ingredients and boil for 3 minutes.

3. Pour hot mixture over the zuchinni and let stand for at least 1 hour.

4. Return zucchini and liquid to the pot and boil for 3 minutes.

5. Pack zucchini tightly in sterilised* jars, pour in the hot liquid and seal.

6. Label and store in a cool place.

Note :
1. To sterilised jars. Wash jar in hot soapy water and leave in the hot oven 110C for 10-15 minutes.

Tip
Use the slicer that comes with your food processor. It cuts it very neatly and speedily.

Recipe : kaye @ Best Recipes (adapted)