Pickled Zucchini and Carrots are a great way to use up a load of extra veggies. I used these ingredients, but if you can substitute the Zucchini and Carrot for any vegetable you have to use up.
Pickled Zucchini and Carrots
Course: AppetizersCuisine: AustralianDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 Carrot
4 Zucchini
0.75 cup Water
0.25 tsp Salt
1.5 cups White Vinegar
0.75 cup Sugar
0.5 tsp Peppercorns
1 Bay leaf
0.5 Mustard seeds
0.5 Cinnamon stick
Directions
- Clean Vegetables and Slice into cubes or strips.
- Place chopped vegetables into large bowl of salted water, allow to sit for 2 hours.
- Put white vinegar, sugar, peppercorns, bay leafs, mustard seeds, cinnamon stick and cloves into a large saucepan, bring to the boil.
- Pour hot mix over salted water and vegetables, allow to sit for 2 hours.
- Place all ingredients into a large saucepan, bring to the boil for 5 minutes.
- Allow to cool and bottle into sterilised jars.
Notes
- Pickled Zucchini and Carrot keeps up to 2 months in air tight container in fridge.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…