This is a pretty classic recipe usually made with cucumbers, but in this case zucchini and capsicum. These pickles are sweet, crispy and tangy.
ZUCCHINI BREAD AND BUTTER PICKLES
8 cups of zucchini, sliced into strips (about 0.5 x 4 cm)
4 cups of green capsicum, sliced into strips (about 0.5 x 4 cm)
2 cups of thinly sliced onions
1/4 cup of salt
2 cups of vinegar (apple cider or white wine)
1 cup sugar
2 tablespoons mustard seeds
1 tablespoon celery seed
1 teaspoon tumeric
Combine the zucchini, capsicum, onion and salt, and stand in a colander for 2 hours. In the meantime wash and sterilise 3 or 4 large jars.
Run some cold water through the vegetables to wash away some of the salt. Leave to drain 10 minutes. Combine the rest of the ingredients in a large pot and bring to the boil before adding the vegetables. Simmer for 5 - 10 minutes.
Fill the sterilised jars with the vegetables and top up with the pickling solution to about 1cm from the top of the jars.
Process the pickles in a boiling water bath for 5 minutes.