Zucchini Pickle

With 6 zucchini plants in the garden, we have been cooking zucchini in all possible creative ways for the last few months...my favorite method is to cut it into thin stripes length wise, and pan grill with some olive oil, curry powder and a sprinke of salt - and it's absolutely yummy on it's own or add to a salad of anything/stir fry etc....grilled capscium makes superb partner to zucchini cooks this way.

But zucchini pickle tops the above to be my favorite.

To make 7-8 cups
1 kg zucchini
750 grams onions
1/4 cup salt
2 red pappers
1 cup sweet corn

4 cups water
1 1/2 cups sugar
1 tbsp mustard seeds
2 tsp celery seeds
Juice and rind of a lemon
juice of 1 lemon
1 1/2 tsp turmeric
2 cups of cider vinegar

1 tbsp cornflour (or arrowroot powder)

grate the zucchini and cut the onions roughly into the size of wheat grains - take care to not overdo it! Chop the peppers finely too.

Put the chopped vegetables and the corn into a large bowl and mix the salt in. Leave it for half an hour, then add the water, stir and pour through a large, coarse sieve or colander. Discard the salty liquid (make sure that you stir through enough to remove as much salt from the vegs otherwise it would be too salty)

Next, put the drained vegetable, sugar, seeds, turmeric, lemon rind, lemon juice and vineger in a large heavy bottomed pot. Bring to the boil, then simmer for 30 minutes, stirring often. Mix the cornflour to a paste with 2-3 tbsp cold water, stir into the pickle, an boil for 5 minutes longer.

Pour into clean, heated jars and seal with boiled metal lids. Refrigerate all opened jars.

I served it to my in laws and friends and it was a hit!!!