There’s quite a few zucchini pickle recipes going around. And, I know why.
When zucchinis are in season, it’s a very prolific vegetable indeed! Have you ever turned your back on a zucchini in the vegetable patch and gone back in a day or two and it’s the size of a torpedo?
Pickling seasonal vegetables is a time honoured practice for good reason. It lowers food waste and provides plenty of healthy pantry food through seasons when it’s scarce. Not such an issue in modern times, but eating seasonally and pickling will always be top of my list.
This is a quick and easy recipe, taking only about 1/2 hour. You can eat the pickles straight away or store them for later when the flavours are even more infused.
What you’ll need to pickle zucchinis:
- 500g fresh zucchini
- 2 small brown onions or 1 larger onion
- 4 teaspoons salt
Pickle solution:
- 500ml (2 cups) of white vinegar
- 1/2 cup caster sugar
- 1/2 teaspoon mustard powder
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 1 clove garlic
Prepare the zucchini and onion:
Slice (quite thinly) the zucchini and peeled onions with a mandolin. If you don’t have a mandolin, slice as thinly as possible with a knife. Place the vegetables together in a colander with the salt. Toss gently. Set aside to drain for about an hour.
The pickle solution:
While the zucchini is in the colander soaking up the salt and draining, place all the ingredients for the pickle solution in a saucepan and bring to a simmer. When the sugar has dissolved, remove from the heat and let it cool for a while.
Pickling time:
After about an hour, when the zucchini is well drained, rinse the zucchini and onion of excess salt and leave to stand for a while so that all the water has drained.
Fill sterilised jars with the zucchini and onions almost to the top, then pour the pickling solution into the jars to cover the vegetables.
Seal and place in the refrigerator to enjoy!
Serving suggestions
- Perfect for our favourite lunch – an antipasto plate
- With cold meats
- On a sandwich
- A side accompaniment for any meat dish or curry
Enjoy!
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Catherine x
