Known in our household as Doris-May’s Zucchini pickles.
1 kg zucchini, very finely sliced, skin and all.
1 to 2 white onions, very finely sliced.
1/4 teaspoon tumeric
one and a half cups of sugar
3 cups of white vinegar
3 teaspoons pickling spices (mustard seed, celery seed, etc – your choice – just mustard seed does fine)
Place finely sliced zucchini and onions in a deep bowl and cover with water. Add 1 tablespoon of salt. Allow to stand for 2 hours, then drain and rinse.
Place the rest of the ingredients in a large saucepan over a moderate heat and stir to dissolve the sugar. Bring to the boil and pour over the zucchini/onion mix and leave for an hour.
Put back in the large saucepan, bring to the boil, and simmer for just a few minutes.
Remove and place in jars.
Keeps well. Very yummy with cheese and bikkies.