These zingy zuchini pickles are a bright and tasty addition to any salad, grazing spread or sandwich!
DESCRIPTION
Salt zucchinis and onions and leave to drain for an hour. Rinse with water, pressing out excess water and place into a jar.
Meanwhile combine vinegar, water, sugar, turmeric and mustard seeds in saucepan over medium heat, bringing to boil. Simmer for 3 minutes and then set aside to cool.
Pour cooled pickling mixture into jar, ensuring zucchini and onions are immersed and seal tightly with a lid. Refrigerate for at least 3 hours before serving.
