| Source: Les
1 kg Zucchinis (washed & sliced)
500 g Onions (chopped)
2 cups white vinegar
1/2 tspn Tumeric
2 tspns dry mustard
1 tbspn cornflour
2tspn curry powder
1 cup sugar
2 tspn salt
Place the zucchini, onion and 1 cup of the vinegar into a saucepan or boiler and bring to the boil. Reduce heat and simmer covered for 30 minutes. Combine tumeric, mustard, curry powder and salt with 1/2 cup of vinegar and mix to a smooth paste. Add the paste and sugar to the saucepan and stir till the sugar dissolves then simmer for a further 5 minutes.
Mix the cornflour with the remaining vinegar then add to the pot stirring till the mixture boils and thickens.
Reduce the heat again and simmer for a further 5 minutes stirring frequently. Pour the Pickles into hot sterilized jars and seal. Note: Makes about 5 jars. | 
