Sublime Zucchini (Courgette) Pickle

We made this beautiful pickle and gave some to our friend who’s stuck in hospital, ’cause being stuck in hospital sucks!

This is unbelievably addictive when served with hummus on crackers, but you can eat it on anything. It’s so good we start fighting over it:

“How many crackers have you had?”
“I’ve only had five!”
“Well, the next one is mine then.”

It comes from Vegan Pirate’s Mum. VP and I can consume half a jar in a single day.

You can make a half recipe, but do yourself a favour and make up the full amount.

INGREDIENTS

1 kilogram zucchini (courgette)
1 tablespoon mustard seed
750g onions
2 teaspoons celery salt
1/4 cup salt
1 & 1/2 teaspoons turmeric
2 red peppers (capsicum)
2 cups cider vinegar
1 litre water
1 tablespoons cornflour
2 cups sugar
4 tablespoons crushed pineapple (drained)

INSTRUCTIONS
Grate zucchini, dice onions and finely chop red peppers. Put in large bowl. Sprinkle with salt and mix. Leave to stand for 30 minutes. Add water, stir, then pour through a sieve to drain away liquid. Measure sugar, celery salt, turmeric and vinegar into large pot , add drained vegetables. Bring to the boil and simmer for 30 minutes, stirring often. Mix cornflour into a paste with 2 -3 tablespoons of water. Stir into mixture and boil for a further 5 minutes. Add crushed pineapple and stir through. Pour into warm, sterilised jars and leave to cool. 
 
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