Mustard Zucchini Pickles - Bonita's Kitchen
Mustard Zucchini Pickles was the first thing that come to my mine when I seen it at our local farmers stand. But you can also stuff it with your favourite casserole dish, rice, chicken, maybe a lasagne or baked spaghetti, the list goes on. Maybe a savoury dish like a stir fry with thyme, garlic, pepper and salt. But today I would like to show you how to make your own pickles.
I love making pickles and jams, relishes and anything I can have later when its not available, I will share a couple of links to more delicious bottled goods.
I will also share with you a link to my new cookbook and inside there is so many more wonderful recipe ideas.
Please continue on to the recipe and method for Mustard Zucchini Pickles. 🙂
- Zucchini - 6 Cups Thinly Sliced
- Onions - 2 - 3 Medium Thinly Sliced
- Sea Salt - 2 1/2 Tsp
- Water - 5 1/2 Cups
- White vinegar - 2 Cups
- Turmeric - 2 Tbsp
- Black or White Pepper - 1/2 Tsp
- Sugar - 1 Cup
- Mustard Seeds - 1 Tbsp
- Yellow Mustard or Mustard Powder - 2 Tbsp
- Bay Leaves - Few pieces
- Flour or Corn Starch - 2-3 Tbsp mixed with 1/2 water
1 In a large bowl add thinly sliced zucchini and onions, 2 tsp salt, 4 cups water mix around then cover with a lid let set for an hour and half or until vegetables start to soften.
2 Then strain vegetables through a strainer and let dry or pat dry with paper towel.
3 In a large saucepan add your vinegar, 1 cup water, sugar, mustard seeds, mustard or mustard power, turmeric, bay leaves, pepper and 1/2 tsp salt stirring until all mixture have combined and the liquid starts to boil. Then mix together 2 or 3 tbsp flour or cornstarch in about 1/4 to 1/2 cup of water then pour in mustard mixture, stir until it starts to thicken and then lower heat.
4 Prepare mason jars following the canning procedures, after pour the vinegar liquid in the large saucepan with vegetables and fold together until equally combined, cook for about 5 to 10 minutes until liquid starts to boil again.
5 Then remove from heat start scooping the mixture in your prepared hot mason jars until all done, cleaning around the rims before placing the caps and lids on the bottles.
6 After sealed finger tight place back into hot water bath for 10 minutes, then remove carefully placing them on your counter top to go to room temperature.
7 Before storing your mustard zucchini pickles, check to see if all lids are sealed by removing the caps and put your finger under the lid if it don’t pop off put your caps back on and date and label each jar before storing in cool place.
I can’t say enough about these Mustard Zucchini Pickles, this delicious mustard sauce I use for my Mustard cabbage Pickles and my Mustard Potato Salad. I will share those links with you so you can get to enjoy making them too.
When you are making pickles you need to remember this is something you are going to have for months, so make it the way you like them and add to them anything extra. These mustard zucchini pickles are simple but ever so delicious, the savoury taste of the mustard and vinegar that makes you want more. Don’t be afraid to try new things and remember when the winter months come you are looking for some pickles to go with your Jiggs Dinner you can reach into your cupboard and pull out your homemade Mustard Zucchini Pickles. NOW! HOW DELICIOUS IS THAT.
Whats so nice about my recipes I’m sharing with you videos of how to make these delicious recipes and to feel comfortable with working in the kitchen. I always say there is no better feeling then the comfort of your own home and making your own food then sharing it with others. If you have any questions on this recipe or any other recipe I’ve shared with you today, please feel free to leave me a message before you leave my site. Thank you for taking the time to read my blog and for watching my video links, from my kitchen to yours have a wonderful day.
Add to Favourites