Bread and butter zucchini pickles

Bread and butter zucchini pickles

By
From
The Margaret Fulton Cookbook
Makes
6 x 250 g jars.
Photographer
Geoff Lung

Good with cold meats, in sandwiches, or served at the side of a salad meal.

Ingredients

Quantity Ingredient
500g small zucchini
2 cups white vinegar
1 tablespoon sugar
1 1/2 teaspoon salt
1 1/2 teaspoon black peppercorns
2 tablespoons cold water
125g small pickling onions

Method

  1. Slice the zucchini thinly. Put the vinegar, sugar, salt, peppercorns and water into a saucepan, bring to the boil and simmer for 5 minutes. Add the zucchini and onions and return to simmering point, stirring. Pack the vegetables into hot sterilised jars and cover with the vinegar. Seal and store for several months in the refrigerator.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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