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Sunday, 2 March 2014

Zucchini Pickles





Zucchini pickles, a revelation. I found this recipe on the wonderful Not so Nigella website, under Gilli's Zucchini Pickles. Now that I have had a recent birthday ending in 0, and am retired from work, but not life, it is time I started pickling. I have now made two batches, as zucchinis have been in season,  and it is so rewarding and delicious. To my surprise however,  celery seeds were not available from the normal supermarkets so I improvised with the first batch and substituted celery salt instead and omitted the extra teaspoon of salt ingredient. They still tasted great. I have since found celery seed at the local Asian supermarket in Mackay, NQ, which is fantastic, so it is in the second batch which I think is more aromatic. What I love about this pickle is that the zucchini still maintains a delicate crunch and texture, and the pickling liquid is delicious married with oil to make a salad dressing.

Preparation time: 10 minutes with a mandolin

Waiting time: 4 hours (2 hours x 2)

Cooking time: 10 minutes (5 minutes x 2)

  • 1 kg/2 pounds zucchini (thinly sliced)
  • 2 medium onions, white or red (thinly sliced)
  • 2 tablespoons salt
  • 1 cup white vinegar
  • 1.5 cups sugar
  • 2 level teaspoons yellow mustard seed
  • 1 level teaspoon celery seeds
  • 1 teaspoon salt
  • 1 level teaspoon turmeric
Tip: when dealing with this much zucchini and onions, use a mandolin to slice both as it will save considerable time and effort. Just watch your fingers, use the guard. I bought a mandolin especially for this recipe.



Step 1 - Combine the zucchini, onions and salt and stand for two hours. Rinse well and drain. You will be surprised at the amount of liquid.



Step 2 - Mix the vinegar, sugar, salt and spices in a large saucepan with a lid and bring to a boil and simmer for 5 minutes. Add the zucchini and onion and stand for two more hours turning the zucchini over to marinate in the pickling solution. Reheat and boil for 5 minutes. 

Step 3 - Cool until warm and place in hot sterilised jars. Fill the jars to the top as the mixture packs down very well. Seal tightly and turn upside down for 15 minutes. Turn right side up and you should have a seal.

Neil is now using the pickled zucchini on his pizza, with cheese platters, with salad, and it all works well. It will also be delicious with Middle Eastern food, or just enjoy with a delicious goats cheese (my favourite) but any cheese will do, and sliced pear.


4 comments:

  1. I'm so glad that you liked it! Gilli's recipe is definitely a winner. We've almost come to the end of our jars so I'll do some more for sure :D

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  2. How long will they keep? Fridgeor pantry?

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  3. Do they keep in the fridge or pantry and for how long? Thanks

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  4. Mel, They will keep unopened in the pantry for up to 12 months, although mine never last longer than 6 months before being eaten. Once opened though, they must be kept in the fridge. Thanks for visiting and I hope you enjoy making and eating the pickles.

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