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Zucchini mustard pickles

serves

2

pieces

Serves

prep-time

120

minutes

Preparation Time

2

min

Cooking Time

Ingredients
Directions
  1. Place the zucchini and capsicum into a large bowl. Sprinkle over salt and pour over 2 tablespoons of water, mix well and leave to stand for 2 hours until softened. Drain well.
  2. In a saucepan combine the KEEN’S mustard powder, sugar, bay leaf, vinegar, mustard seeds and turmeric. Bring to the boil and cook for 3 minutes. Remove from the heat and leave to cool.
  3. Pour cooled mix over the zucchini and place into sterilised jars. Place into the refrigerator and leave for 2 days before using.
Recipe Tip

Serving suggestion: Serve with burgers or hotdogs.

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