Zucchini Bread and Butter Pickles

This is a pretty classic recipe usually made with cucumbers, but in this case zucchini and capsicum. These pickles are sweet, crispy and tangy.

Bread and Butter Pickles.JPG


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.

Zucchini and Squahs in the kitchen.JPG
Chopped veg with salt.JPG