Sweet zucchini pickles

My 3 black jack zucchinis have produced some whopping fruit this year. The largest weighed in at 3.4kgs. I have used the big ones (minus the spongy core) to make heaps of jars of both these sweet mustard pickles and also some zucchini and ginger chutney.

The pickles are so simple...a little time consuming but the result is beautiful.

For the pickles:

1kg zucchini, finely diced
1 red capsicum, finely diced
1 red onion, finely diced.

Mix in non reactive bowl and pour over 1/4 cup salt. Mix salt in and stand veggies for 2 or more hours.

Drain well.

In a non reactive saucepan add:

2 cups sugar
2 cups white vinegar
2 teaspoons tumeric
2 teaspoons mustard powder

Add the very well drained veggie mix and simmer for 20 mins.

Thicken with 1 tablespoon cornflour mixed with a little vinegar.

Cook for another 5 mins to thicken.

Pour into sterilized jars and store in cool, dark place until ready to use.

Unlike a lot of other pickle type things, this one can be eaten once cooled and is so good.