Zucchini Pickles
On the side
Zucchini growing season is fast approaching! This recipe is a great way to use and preserve zucchinis as they just keep on coming and coming. This zucchini pickling recipe is our go-to pickle partner with our charcuterie.
Ingredients
• 800g zucchini, sliced thin on mandoline
• 100g onion, sliced on mandoline
• 1 tbsp unrefined salt
• 1 tbsp mustard seeds
• 1 tsp celery seed
• 180ml white wine vinegar
• 110g sugar
• 1/14tsp turmeric
Method
Combine salt with zucchini and onion. Leave overnight.
The following day, rinse the mix in cold water. Drain well then place in a bowl and add mustard seeds and celery seeds. Combine well then stuff into clean 1L jar.
Add vinegar, sugar and turmeric to saucepan and heat gently until sugar dissolves.
Fill the jar and leave 1cm at the top, then secure lid and seal.
Put the jar into a pot. Fill the pot with water to around 5cm from the top of the pot, cover and heat water to 80°C. Maintain this heat for 40 minutes, then turn off.
Allow to cool completely before removing from the pot.
Store in a cool dark place. Best eaten after three months and served with Little Acre Toulouse Sausages.