750g zucchini (use a mix of yellow and green) (green 165073 yellow 165078)
1 onion (166359)
2 tbsp rock salt (78220)
3 capsicums (use red as a contrast to the yellow and green zucchini) (165054)
2 cups apple cider vinegar (666767)
2 cups sugar (172324)
1 tbsp cornflour (172103)
2 tsp celery seeds (88519)
2 tsp yellow mustard seeds (172099)
1 tsp turmeric (172145)
pinch of white pepper (172744)
1. Chop the zucchini and onion into a small dice. In a non-metallic bowl cover the zucchini and onion with water, add the salt and leave to sit for 12–24 hours.
2. Drain the onion and zucchini and place in a pot. Add the capsicum, chopped into a similar size dice as the zucchini and onion, followed by the vinegar, sugar and spices. Bring to a simmer, stirring to dissolve the sugar. Dissolve the cornflour in a little water and add to the simmering mixture. Continue to simmer uncovered for around 30 minutes until thick.
3. Pour into hot sterilised jars and seal immediately.