• Rose

Bread & Butter Zucchini (or Gherkins)

Updated: Dec 13, 2021

A dear friend sent me this recipe and I think its great. I always like to use less sugar but know in somethings it is important in the process so I put a little less but still think they are plenty sweet.


You can always double or triple the recipe!


500g zucchini

30 g salt

½ red onion

1 tsp celery salt

½ tsp turmeric

1 ½ c apple cider vinegar (or white vinegar)

½ c raw sugar

1 Tbsp mustard seed (or whole grain mustard)

½ tsp chilli flakes (if you want a bit of heat)


  • Slice zucchini diagonally into 5mm-thick slices (if you have a mandolin with a waffle-cutter attachment, you can use this to slice). Cut onions in half and, using a knife, thinly slice. Place vegetables in a bowl. Add salt and toss well to combine. Cover and refrigerate for at least 3 hours (up to 12 hours is fine too).

  • Drain vegetables. Rinse very well under running water, then drain.

  • Place remaining ingredients in a stainless steel saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil and simmer for 3 minutes. Add the zucchini & onions and return to the boil for 3 minutes. Divide among sterilised jars and seal while hot. Cool to room temperature then store in the fridge for 2 days before eating, or for up to 2 months











 

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