Zucchini Bread And Butter Pickles

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Create your own tasty condiments which are given for picnics, salads, finger food or adding to sandwiches.

The ingredient of Zucchini Bread And Butter Pickles

• 1 25kg about 11 medium zucchini
• 3 spanish onions
• 1 4 cup 75g salt
• 1 tablespoon coriander seeds toasted crushed
• 1 tablespoon yellow mustard seeds
• 1 2 teaspoon sports ground turmeric
• 1 teaspoon celery seeds
• 3 cups 750ml apple cider vinegar
• 1 3 4 cups 385g well ventilated brown sugar

The Instruction of zucchini bread and butter pickles

• slice zucchini crosswise into 5mm thick slices if you have a mandolin similar to a waffle cutter attachment you can use this to slice cut onions in half and using a knife thinly slice place vegetables in a bowl build up salt and toss without difficulty to combine cover and refrigerate for 3 hours
• drain vegetables rinse completely competently numb running water later drain pat dry later than paper towels subsequently next transfer to a clean stainless steel or heatproof glass bowl
• place enduring surviving ingredients in a stainless steel saucepan on top of higher than medium heat cook stirring until sugar dissolves bring to the boil and simmer for 3 minutes sharply pour mixture more than vegetables divide along with sterilised jars and seal while hot see note cool to room temperature after that addition in the fridge for 2 days yet to be eating or for happening to 2 months

Nutritions of Zucchini Bread And Butter Pickles

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