Ingredients

• 6 (about 500g) green zucchini, ends trimmed
• 1 brown onion, halved, thinly sliced
• 2 tablespoons salt
• 1.5L (6 cups) cold water
• 500ml (2 cups) cider vinegar
• 215g (1 cup) caster sugar
• 1 1/2 teaspoons mustard powder
• 1 1/2 teaspoons brown mustard seeds, crushed
• 1/2 teaspoon ground turmeric

Method

• Step 1 Use a vegetable peeler to cut zucchini lengthways into thin ribbons. Place in a large bowl with the onion and sprinkle with salt. Toss until combined. Stir in the water. Cover with plastic wrap and set aside for 1 hour to soften. Drain and discard the water. Place the zucchini mixture on a tray lined with paper towel and pat dry. Transfer to a clean bowl.
• Step 2 Combine the vinegar, sugar, mustard powder, mustard seeds and turmeric in a large saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 2 minutes. Remove from heat and set aside for 15 minutes to cool.
• Step 3 Wash a 1.5L (6-cup) capacity glass preserving jar and lid in hot, soapy water and rinse well. Drain on a rack.
• Step 4 Pour the vinegar mixture over the zucchini mixture and stir to combine. Spoon the pickles into the warm jar and seal immediately. Turn upside down for 2 minutes. Turn upright. Place in the fridge for 24 hours to chill before serving.