Slice zucchini into ribbons with a mandolin or by hand. Place sliced zucchini, onion and capsicum in a bowl and add salt. Let sit for at least 3 hours or over night. This will ensure all moisture is removed from the vegetables. Drain well.
Combine sugar, vinegar, mustard powder and turmeric in a saucepan and bring to the boil. Stir until sugar is dissolved. Add vegetables and boil for 20-25 minutes.
Mix cornflour to a paste with the extra vinegar and add to the pan. Mix well and cook for a further 2-3 minutes or until thickened. Take off the heat and let cool slightly.
To sterilise your jars, clean both jars and lids with warm soapy water and let drain for a minute or two. Put the jars on a tray and place them into a cold oven. Turn the oven onto 110°C and when the oven reaches this temperature turn the heat off and leave the bottles for 10 minutes. Meanwhile place the lids into a large saucepan and cover with hot water and let simmer for 2 minutes. Let drain ensuring you don’t touch the insides!
Once the jars are sterilised, let cool slightly and add the warm pickles into the warm jars. Screw the lids on straight away as this helps seal the lids. Eat immediately or store in a cool dry, dark place for up to a year.
Recipe and article by Emily Fitzgerald of Adeline and Lumiere
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