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Zucchini Mustard Pickles

serves

2

pieces

Serves

prep-time

2

hours

Preparation Time

5 minutes (+2 days resting)

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 then 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 McCormick Turmeric Ground. Bring to the boil and cook for 3 minutes. Remove from the heat and leave to cool.
  3. Pour cooled liquid over the vegetables and spoon evenly between sterilised jars. Cover, refrigerate and leave for 2 days before using.
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