Pickled zucchini salad Australian Women's Weekly Food
Pickled Zucchini Salad. For a more traditional flavor, add a few teaspoons of dill seed. You can also heat things up with.
For a more traditional flavor, add a few teaspoons of dill seed. Web 4 cups diced zucchini 1 large onion (thinly sliced) 2 celery stalks (diced) 2 medium carrots (diced) 1 large red or yellow bell pepper (sliced) 2 tablespoons kosher salt 3/4 cup sugar 1/2 cup water. Web ingredients 1 pound zucchini (about 3 medium or 2 large) 1 medium yellow or white onion 1 tablespoon plus 3/4 teaspoon kosher salt 1 tablespoon yellow mustard seeds 1/2 to 1 1/2 teaspoons red. You can also heat things up with.
Web 4 cups diced zucchini 1 large onion (thinly sliced) 2 celery stalks (diced) 2 medium carrots (diced) 1 large red or yellow bell pepper (sliced) 2 tablespoons kosher salt 3/4 cup sugar 1/2 cup water. You can also heat things up with. Web ingredients 1 pound zucchini (about 3 medium or 2 large) 1 medium yellow or white onion 1 tablespoon plus 3/4 teaspoon kosher salt 1 tablespoon yellow mustard seeds 1/2 to 1 1/2 teaspoons red. Web 4 cups diced zucchini 1 large onion (thinly sliced) 2 celery stalks (diced) 2 medium carrots (diced) 1 large red or yellow bell pepper (sliced) 2 tablespoons kosher salt 3/4 cup sugar 1/2 cup water. For a more traditional flavor, add a few teaspoons of dill seed.
