This delicious recipe is from my mum's recipe book, and was made every year when the glut of zucchinis started piling up in the kitchen.
- 1 kg zucchini
- 500 g onions
- 500 ml white vinegar
- 2 tsp curry powder
- 2 tsp salt
- 1 tsp turmeric
- 1 tsp mustard powder
- 500 g sugar
- 1 tbsp cornflour
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Dice zucchini and onion (no bigger than 1/2 cm dice).
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Combine the diced zucchini and onion with 300ml of vinegar in a large saucepan, and bring to a boil.
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Reduce heat and simmer, covered, for 30 minutes.
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Mix turmeric, mustard powder, curry powder and salt to a smooth past with 100ml of the vinegar.
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Add the paste to the zucchini mixture, along with the sugar.
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Bring mixture to the boil, stirring, and once boiling cook for 5 minutes.
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Mix the cornflour with the remaining 100ml vinegar and stir into the zucchini mixture. Continue to stir until the mixture thickens and comes to the boil.
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Boil for 1 minute, remove from heat, and carefully pour into warm sterilised jars.
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Seal the jars immediately and leave to cool.
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When cool, label and store in a cool dark place.
Delicious on toast with cheese.
Serve alongside cold roast meat, ham or corned beef/silverside.
Add a small dish of the pickle to a cheese or charcuterie board.
Use as a condiment for meat or cheese filled sandwiches or bread rolls.
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With many thanks and kindness,
Julie.
