easiest way to make homemade Zucchini and mustard pickles

Good morning. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini and mustard pickles. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini and mustard pickles is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini and mustard pickles is something that I’ve loved my entire life.

Table of Contents


  • 6 (about 500g) green zucchini, ends trimmed
  • 1 brown onion, halved, thinly sliced
  • 2 tablespoons salt
  • 1.5L (6 cups) cold water
  • 500ml (2 cups) cider vinegar
  • 215g (1 cup) caster sugar
  • 1 1/2 teaspoons mustard powder
  • 1 1/2 teaspoons brown mustard seeds, crushed
  • 1/2 teaspoon ground turmeric


  • Step 1
    Use a vegetable peeler to cut zucchini lengthways into thin ribbons. Place in a large bowl with the onion and sprinkle with salt. Toss until combined. Stir in the water. Cover with plastic wrap and set aside for 1 hour to soften. Drain and discard the water. Place the zucchini mixture on a tray lined with paper towel and pat dry. Transfer to a clean bowl.
  • Step 2
    Combine the vinegar, sugar, mustard powder, mustard seeds and turmeric in a large saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 2 minutes. Remove from heat and set aside for 15 minutes to cool.
  • Step 3
    Wash a 1.5L (6-cup) capacity glass preserving jar and lid in hot, soapy water and rinse well. Drain on a rack.
  • Step 4
    Pour the vinegar mixture over the zucchini mixture and stir to combine. Spoon the pickles into the warm jar and seal immediately. Turn upside down for 2 minutes. Turn upright. Place in the fridge for 24 hours to chill before serving.

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