Zucchini Pickles

Here is the recipe for Zucchini Pickles. I made my first batch and it is super yummy.

1 kg zucchini
2 large onions
1 red capsicum
1/4 cup salt
2 cups raw organic sugar
2 cups organic apple cider vinegar, plus 2 tablespoons extra
2 teaspoons mustard powder
2 teaspoons turmeric
2 teaspoons organic cornflour

1. Place zucchini, onion and capsicum in TMX bowl. Chop 5 seconds, speed 4, or until chopped to your liking.
2. Place zucchini mix in shallow dish, add salt and mix well. Leave for 3 hours. Drain (but don't rinse) well.
3. Place sugar, vinegar, mustard powder and turmeric in TMX bowl. Heat at 80 degrees for 5 minutes on speed 1.
4. Add zucchini mixture and cook at 80 degrees for 10 minutes on speed 1.
5. Mix cornflour with extra vinegar and use it to thicken the mixture (I used more than the 2 teaspoons to get it as thick as I like it, so do this to your preference).
6. Spoon mixture into warm sterilised jars and seal.