Week 11 - 52 weeks without the supermarket

Pickling & preserving

There's nothing quite like preserving fruit and vegetables from one season, and enjoying in another. In the cooler months, a jar of pickles or preserves will bring back summer memories of harvesting on warm afternoons, or a visit to a local farmers market.

These pickles are so quick and easy to make - and super tasty ! The raw zucchini is rinsed and salted so that it retains a delicious crunch. And a row of these looks very attractive on any shelf. I often use these as part of my decoration when in various markets and events. Invariably, I have customers asking to purchase these unlabelled jars. I have given away many of these to loyal customers !

These pickles are particularly good in a hamburger or with smoked salmon. Try also in a sandwich with aged cheddar on on top of grilled cheese.

 

 

 

Zucchini Pickles

6 green zucchini

2 red onions

salt

1.25 ltrs water

2 cups apple cider vinegar

400 g soft brown sugar

1 tbsp yellow mustard seeds

1 tsp mustard powder

1/2 tsp tumeric

fresh dill

Slice zucchini and onions, and sprinkle generously with salt. Pour over water and put to one side for about an hour. Drain and rinse well.

Dissolve remaining ingredients (except the dill), in a saucepan over a medium heat and add the vegetables. Bring to the boil, add dill and boil for another minute.

Keep liquid aside. Distribute vegetables and dill into clean, sterilised jars, leaving enough room to add liquid. Boil the reserved liquid until syrupy. Pour liquid into jars to cover the zucchini, and seal immediately. These are best left for 10 days before eating (if you can wait) ! The full flavour develops in about 10 weeks. These make a lovely gift during the holiday season and store well in the fridge.