Zucchini are on my must-grow list every summer - they're easy and prolific and can be used in sooooo many ways. There's only so much zucchini one can eat before being completely sick of them. That's when I
get out my jars and make pickles - great over the winter and spring in many dishes, my favourite is mixed with leftover rice, salad leaves, a tin of sardines or tuna, parsley and a squirt of BBQ sauce, mmmmm! You can also use in sandwiches, salads, on crackers.....
I have about 30 jars of pickles in my cupboard from the summer just gone and it did get to the stage where I was sick of making pick
les or relish (recipe another day!) every coup
le of days and resorted to grating and freezin
g in small portions.
5 large zucchini or 10-15 small ones (a mix of yellow and green looks nice)
2-3 finely chopped onions
1/2 c salt
3 1/2 c white vinegar
1 tsp mustard seeds
1 tsp celery seeds
1-2 tsp turmeric
1. Cut zucchini into slices, the halve or quarter if large. Place in a non-metallic bowl with onions, salt and 1 litre of cold water to cover. Stand 3 hours then drain.
2. Combine white vinegar, sugar, mustard seeds, celery seeds and turmeric. Bring to the boil then add the drained vegetables. Bring back to boiling point but do not boil.
3. Remove from heat, pour into sterilised jars (wash then dry in a low oven for 20 minutes) and seal.
You can substitute cucumber for the zucchini, but it's not quite as nice!
Adapted from: Jill Brewis 'In a Pickle'