Ingredients
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1½ pounds (680 g) small Zucchini
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1 small Vidalia Onion
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2 tablespoons (18 g) Kosher Salt
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1 tablespoon (11 g) yellow Yellow Mustard Seeds
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1½ teaspoons dried Mustard Powder
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1½ teaspoons ground Turmeric
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1 teaspoon Celery Seeds
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1 teaspoon Fenugreek Seeds
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1 tablespoon (8 g) Cornstarch
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1 cup (200 g) Sugar
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2 cups (475 ml) distilled White Vinegar
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1 red Bell Peppers
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1 Serrano Chile
Directions
Tired of zucchini bread? Don’t want to fry zucchini fritters? Looking for yet another way to use up all the zucchini from your garden? this piccalilli is the perfect answer. You can easily double the recipe and give it to friends.
Steps
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1
Done
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Place the zucchini and onion in a colander set in a bowl, and toss with the salt. Place a plate and heavy can on top, and refrigerate for 1 hour. Pour o the liquid, and soak the zucchini and onion in ice water for 10 minutes. Drain and pat dry. e zucchini should still be a bit salty. |
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2
Done
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In a large, nonreactive saucepan, combine the mustard seeds, dried mustard, turmeric, celery seeds, fenugreek seeds, cornstarch, and sugar. Whisk in ½ cup (120 ml) of the vinegar to form a smooth paste, then whisk in the remaining vinegar. Bring to a boil, whisking, until bubbling and slightly thickened, about 5 minutes. Add the zucchini, onion, bell pepper, and serrano chile. Return just to the boil. Off the heat, spoon and ladle the mixture into 1 clean, quart-size (950 ml) jar and 1 clean, ½-pint (235 ml) jar. Seal and let cool at room temperature. Refrigerate overnight. |
