Recipe: Zucchini Pickles
As part of our Open Sauce project, we’re bringing you our best tips for making the most of produce that is in glut, or oversupply. Enjoy your zucchinis well after they have been in season with this pickle recipe.
You can use this recipe to pickle as many zucchinis as you have! Adjust the ingredient quantities accordingly based on the weight of your zucchinis. The recipe below makes 1 x 1L jar.
Time: 10 minutes preparation + 6 hours or overnight salting + 50 minutes jarring
Ingredients:
– 800g zucchini, finely sliced
– 1 small onion, finely sliced
– 1 TBSP salt
– 2 TBSP mustard seeds
– 1 TSP celery seeds
– 1 TSP dried turmeric
– 1/2 cup sugar (raw or white)
– 160ml white wine vinegar
Equipment :
– 1 litre jar
– Thermometer
Method:
Place sliced zucchini, onion and salt in a mixing bowl and combine thoroughly, then place in the fridge overnight.
Rinse zucchini and onion in cool water then drain.
Place drained zucchini, onion in a mixing bowl. Add mustard and celery seeds and stir thoroughly.
Place gently in a 1L jar.
Place vinegar, sugar and turmeric in a pot and heat gently while stirring until sugar dissolves.
Add vinegar mixture to jar, filling to 1 cm below lip.
Screw on the lid and place in a large saucepan.
Fill the saucepan so 2/3 of the jar is immersed in the water.
Cover the saucepan and gently heat to 75-80°C for 40 minutes.
Carefully check that the lid has remained firmly in position and adjust if necessary.
Remove jars from the pan and leave jar to cool on the bench.
If sterilised correctly, these jar will last out of the fridge for a few months. Be sure to refrigerate once opened.
Tip: These pickles make a delicious snack, great sandwich filling and go perfectly with cheese.
