Nutritional information does not include the following ingredients: Carrot, Zucchini, Water, Salt, White Vinegar, Sugar
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Pickled Zucchini and Carrots are a great way to use up a load of extra veggies. I used these ingredients, but if you can substitute the Zucchini and Carrot for any vegetable you have to use up.
Place chopped vegetables into large bowl of salted water, allow to sit for 2 hours.
Put white vinegar, sugar, peppercorns, bay leafs, mustard seeds, cinnamon stick and cloves into a large saucepan, bring to the boil.
Pour hot mix over salted water and vegetables, allow to sit for 2 hours.
Place all ingredients into a large saucepan, bring to the boil for 5 minutes.
Allow to cool and bottle into sterilised jars.
Recipe Hints and Tips:
Pickled Zucchini and Carrot keeps up to 2 months in air tight container in fridge.
About Author
Kate Carlile
Kate brings sexy back to the office as our Administration Manager and all-round most loveliest lady in the world. She is super Mum to four and the SAH...Read MoreM office would literally fall apart without her. Her dream is to colour the world purple whilst travelling around it in a lavender Winnebago! Read Less
