As requested by Metan, this is the recipe for zucchini pickles (originally from Beverly Sutherland Smith). It is one of a number of zucchini recipes I have, because if you have ever grown them, you know that you need A LOT of recipes.
(I often muck around with quantities, and add or subtract ingredients, depending on what I have available. So follow the process, add what you appeals to you. Chillis would be a good addition — but not too many!!)
- 3 medium white onions, thinly sliced
- 1 kg zucchinis, thinly sliced
- 1/2 cup of salt
- 2 cups of white wine vinegar (I also added malt vinegar this year)
- 250 gms white sugar
- 1 tablespoon yellow mustard seeds
- 2 teaspoons tumeric
- pinch of cayenne pepper
Put onions and zucchinis in a bowl. Add salt and cover with water. Put a plate on top to weigh down the zucchinis. Leave for 2 hours and then drain.
Put all the remaining ingredients in a large saucepan and slowly bring to the boil until the sugar has dissolved. Tip in zucchinis and onions. Stir, pushing the vegetables under the liquid. Heat for one minute, remove from the heat and cool completely.
Bottle into sterilized jars and leave for a few hours before eating. The pickles are best eaten within 3 months, but they are usually eaten way before that in our house. Store in the fridge. Delicious with biscuits and cheese.
I sterilize jars by boiling them in a large saucepan for about 10 minutes. It seems to work, as no one in my family has died from food poisoning. But then maybe my family have strong stomachs! It may pay you to do some of your own research on the best method.
Next recipe coming up will be the pickled cherries — I promise!