1 red capsicum
1 green capsicum
1 orange capsicum
6 tablespoons salt
500ml cider vinegar
400ml white vinegar
2/3 cup raw sugar
5 minced garlic cloves
2 tsp dry mustard
2 tsp dill
1 tsp celery seeds
1 tsp turmeric
1.5 tsp kashmiri chilli powder
2 tablespoons cornflour
Grate or shred zucchini & cucumber in food processor.
Place into a large bowl and sprinkle with the salt. Combine well and place in fridge for 4hrs or overnight.
Drain and rinse well under cold water. Squeeze out any excess moisture.
Finely dice the onion and capsicums.
In a large pot bing the vinegars, sugar, garlic, dill, mustard, chilli, celery & turmeric to the boil.
Add all the vegetables, stir well and bring back to the boil. Reduce heat and simmer for 10mins.
Remove some of the liquid and mix the cornflour into it. Add back to pot and stir well to thicken.
Pour into sterilised jars, seal with lids and process in a boiling water bath for 10mins.
Remove from water bath and fully cool overnight. Check that all lids have sealed by pressing on the top. Store in a cool place.