Zucchini & Mustard Pickle

I was at a coffee shop earlier this week and came across this recipe in a magazine. I decided to make it and it is rather nice.  Great on sandwiches and also as an addition to grilled meats etc. As the flavour sets in – it gets better
This one is for my mate Chris – he knows the value of a good pickle in a  sandwich.
  • 2 Red onions
  • 2 tbsp salt 
  • 1 tbsp mustard seeds
  • 1 tsp fennel seeds
  • 500g zucchini
  • 1 tsp ground turmeric
  • 1/2 cup white wine vinegar
  • 4 tbsp brown sugar
  • 2 tsp extra virgin olive oil
  • Cracked black pepper 
Peel, and slice onions. Place in a large bowl with salt, add mustard seeds and fennel seed. Combine and cover with boiling water.  Soak for ten minutes.
Drain onions but do not rinse.
Grate zucchini.  Heat 1 tsp of oil in a large wide pan, add onions, turmeric, and zucchini.  Cook on high heat for 2 mins.
Add white wine vinegar, sugar and a pinch of black pepper
Cook for 5-8 minutes till liquid evaporates.
Remove from heat and add oil.
Place warm pickle in a jar and store in the fridge.
NB: If you want to store the pickle for longer you will need to sterilise a jar.
Fill jar with boiling water, stand for 5 mins.  Drain water, the steam should dry off the jar.  Place warm pickle in a jar.  Store up to 3 months.
Once opened consume within 10 days.

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