Apple Cider Zucchini Pickles

This year we are having a late season on all counts, with all our summer vegetables in the garden.  I love to have a pantry full of bottles and jars for the winter, so I can literally open a jar of "sunshine" on a Winter's day and taste the garden.


This year I looked at my usual pickles recipe and decided to add to it and change it up a bit and added a few of my favourite flavours. For example instead of plain old vinegar, why not a full flavoured apple cider vinegar?


What is a Piccililli? It is a pickle of chopped vegetables, mustard, and hot spices, which is essentially what is in this recipe. 


I can tell you the end result was so delicious and the kitchen was filled with these great smells of warm vinegar and spices. 


Apple Cider Zucchini Pickles Recipe
Apple Cider Zucchini Pickles Recipe




1kg Zucchinis and 300gms carrots finely chopped, 8 shallots, finely sliced and 2 teaspoons of salt.



1 1/2 cups raw sugar

1 1/2 cups apple cider vinegar

3/4 teaspoon tumeric

1 teaspoon dill seeds

2 teaspoons of mustard powder OR mustard seeds

2-3 shakes of pepper



Find some nice jars:


Brine: Place the zucchini, carrot and onion in a big bowl, sprinkle with salt, stir slightly and let stand for at least 2 hours. After 2 hours, rinse twice with water and drain well.


1.  Place all ingredients in a saucepan. Bring to the boil, then let simmer for 5 minutes, until it thickens.

2.  Spoon into jars and seal while hot. 


ploughmans lunch, on a side salad, stirred through rice, with crackers and dips.....

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