1. Prepare the zucchinis and onions:
Wash the zucchinis thoroughly and cut into bite-sized pieces. Peel and chop the onions.
2. Bring the sugar, salt and vinegar to the boil:
Bring the sugar, salt and vinegar to the boil in a pan with a little water. Stir until the sugar has completely dissolved.
3. Add the spices and zucchini:
Add the turmeric powder, mustard seeds, onions and zucchinis to the boiling stock. Allow everything to simmer gently for about 5 minutes to soften the zucchinis a little.
4. Fill into jars:
Pour the finished mixture into sterilized jars. If necessary, top up with boiling water so that the zucchinis are completely covered. Seal the jars tightly and leave to cool.
Shelf life in a jar:
Pickled zucchinis usually keep for at least 2-3 weeks in a jar if kept in the fridge. They don't keep as long as boiled or sterilized varieties, but can still be enjoyed for several weeks. Make sure that the zucchinis are always well covered with liquid and that the jars have been sterilized before filling.
Nutritional values per portion (approx.)
- Calories: 60 kcal
- Carbohydrates: 14 g
- Protein: 1 g
- Fat: 0 g
