0 from 6 votes
Zucchini Pickles
A tasty alternative to traditional cucumber pickles. Use them on sandwiches, burgers and grazing platters.
Prep Time
15 mins
Cook Time
15 mins
Resting time
3 hrs
Total Time
3 hrs 25 mins
Servings: 1 medium jar
Calories: 613 kcal
Course:
Condiments
Cuisine:
Australian
Ingredients
- 500 grams zucchini (1 large zucchini or 2 small)
- 1 medium onion (or 2 small onion)
- 1 tablespoon salt
- ½ cup sugar
- ⅔ cup white wine vinegar
- 1 tablespoon mustard seeds
- 1 teaspoon dried turmeric
- ½ teaspoon black peppercorns
Instructions
- Wash and dry zucchini. Slice finely.
- Peel and halve onion. Slice finely.
- Place zucchini and onion in a baking tray and sprinkle with salt. Cover with a clean tea towel and let rest for 3 hours.
- Add remaining ingredients in a medium saucepan and bring to the boil. Simmer for 5 minutes.
- Rinse the zucchini and onion in water and drain. Add to the saucepan and bring to the boil again. Simmer for another 5 minutes
- Pour mixture into a warm sterilised jar and seal with lid immediately.
Cup of Yum
Nutrition Information
Calories
613kcal
(31%)
Carbohydrates
132g
(44%)
Protein
11g
(22%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Sodium
7037mg
(293%)
Potassium
1692mg
(48%)
Fiber
9g
(36%)
Sugar
118g
(236%)
Vitamin A
1018IU
(20%)
Vitamin C
100mg
(111%)
Calcium
163mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 1medium jar
Amount Per Serving
Calories 613
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 132g | 44% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 7037mg | 293% |
| Potassium | 1692mg | 36% |
| Fiber | 9g | 36% |
| Sugar | 118g | 236% |
| Vitamin A | 1018IU | 20% |
| Vitamin C | 100mg | 111% |
| Calcium | 163mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.