Easy as Pie ~ Zucchini Pickles

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As a self confessed preserver and bottler, this recipe for zucchini pickles is a wonderful addition to any preserve reportorie. It’s one of those recipes that is minimum effort for maximum results, so bound to be winner in anyone’s book. Take advantage of the seasonal abundance of Zucchini in summer and never be stuck again for ways to use up this wondrous vegetable as Zucchini pickles can be stored and left for months to enjoy with cold cuts, on burgers, through salads or as an accompaniment to a winter roast.

This recipe is made all the more easier thanks to a little kitchen gadget I have which is my best friend in multiple slicing situations ~ my Benriner Japanese mandolin slicer. If you plan on making a lot of zucchini pickles I would strongly recommend you get yourself one, as this will not only make the job of creating your zucchini pickles a lot more enjoyable but it will also give you consistency in the overall outcome of the dish. If you don’t have access to a benriner, then other kitchen madolin slicers will be able to do the job just as efficiently.

Zucchini Pickles Recipe

Ingredients

3kg zucchini ~ firm and unblemished

5 small brown onions ~ peeled

1 cup of salt

1 litre of white wine vinegar

2 cups of caster sugar

1/2 cup of dijion mustard

1/4 cup of yellow mustard seeds

1/8 cup of tumeric powder

2 Tbsp cumin powder

1 Tbsp freshly ground black pepper

1/2 Tbsp paprika

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp dried parsley

1 Tbsp dried coriander leaf

Zucchini Pickles Method

Top and tail the zucchini and slice them thinly lengthwise on the mandolin into a large non reactive bowl. Do the same with the onions, mixing them together with the zucchini.

Pour the cup of salt over the sliced vegetables and leave them covered with a clean tea towel for an hour.

Rinse the vegetables well under cold running water to remove the excess salt and moisture. Allow the vegetables to sit in a colander for further 30 minutes to properly drain or shake the vegetables gently in loose hands to shake off an excess moisture.

Place the mustard seeds in a saute pan and place over a medium heat and gently heat. Once the seeds pop, remove them from the heat and crush lightly with a rolling pin.

In a stainless steel pot bring whisk together the vinegar, sugar, mustard and toasted crushed mustard seeds. Allow to come to the boil and then reduce down to a simmer.

Mix together the turmeric, cumin, black pepper, paprika, garlic and onion powder with 1/4 cup of boiling water and whisk into the vinegar mixture. Simmer for a further couple of minutes and then remove from the heat and whisk in the parsley and coriander leaf.

Pour this mixture over the zucchini and onions and allow to steep for 30 minutes before bottling in sterilized jars.

These zucchini pickles should be eaten within three months of bottling and once the jar is opened, please remember to refrigerate.

If you like this recipe for Zucchini pickles you should also try The Internet Chefs Strawberry Jam or Tomato Chilli Jam recipes.

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