zucchini pickles

Zucchini Pickles



This is brilliant, I made a small batch the first time and it was so good that I made a lot more towards the end of the season. I freeze it in batches, flattened, in zip lock bags and it lasts for ages. Tastes great with ham and almost anything else. The spices are quite adaptable so they can easily be substituted, the type of curry powder used changes the taste so it is worth experimenting.



I found the original recipe on ABC Tasmania here: http://www.abc.net.au/tasmania/stories/s1388196.htm


  • 6 zucchini or 1 really large zucchini (the size no-one wants – remove skin and seeds)
  • 4 white onions (if using red onions the pickle will end up reddish so it looks more like chutney)
  • 1 capsicum chopped (optional)
  • 2 cups white, or white wine vinegar
  • 1 teaspoon mustard seed
  • 1 teaspoon salt
  • 1 teaspoon celery powder
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 kg sugar
  • 3 tablespoons cornflour or thicken to choice
  • extra salt to taste – do taste before adding


Chop peeled and seeded zucchini, chop onions, mix together, sprinkle with 1 teaspoon sea salt and leave to stand in a stainless steel pot for 1 or 2 hours to begin the softening and remove some moisture.

Pour of liquid, add vinegar, mustard seed, celery seed, turmeric, curry powder, bring mixture to boil (5 to 10 minutes) – remove from heat and gradually add sugar to melt, then bring to boil for another 10 minutes.

Mix cornflour with a little water in a glass and stir to remove any lumps.

Remove the mix from the heat and add mixed cornflour, stirring until thickened.

Fill heated sterilised jars and cap immediately, or fill one jar for immediate use and freeze the rest in zip lock bags.

Warning: If you use red onions you get a more conventionally coloured chutney look – it is a brownish red colour, not so scary to those people who think that they don’t like pickles.

Note: Collect old jars with good lids and run through a hot cycle in the dishwasher, allowing to dry.


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