Saturday 23 April 2011

preserve zuchinni

Makes 3 jars (Craig jam jars)

800gm zucchini thinly sliced
¼ cup salt

1½ cup white vinegar
3/4 cup sugar
3/4 tsp dill seed
3/4 tsp mustard seed
3/4 tsp tumeric
¼ tsp dry mustard

1. Add salt to sliced zucchini and mix thoroughly. Let stand for 1 hour and then drain.

2. Mix remaining ingredients and boil for 3 minutes.

3. Pour hot mixture over the zuchinni and let stand for at least 1 hour.

4. Return zucchini and liquid to the pot and boil for 3 minutes.

5. Pack zucchini tightly in sterilised* jars, pour in the hot liquid and seal.

6. Label and store in a cool place.

Note :
1. To sterilised jars. Wash jar in hot soapy water and leave in the hot oven 110C for 10-15 minutes.

Use the slicer that comes with your food processor. It cuts it very neatly and speedily.

No comments:

Post a Comment

Thank you for taking the time to comment. Although I do not have the time to reply to everyone of them on a constant basis, but, I do read every comment and appreciate it all.