Pickled Zucchini

  • Pickles, Chutney, Relish & Sauces

Pickled zucchini is a family favourite and best of all large quantities can be dealt with quickly and then enjoyed many months after the summer sun has faded. Serve with cheese and biscuits, as part of an anti pasta platter, on the buffet table or on a ploughman’s lunch.  No matter how they are served preserved zucchini will be a table highlight. Pick them while they are approximately 4 cm in diameters and if need be collect over a couple of days and store in the fridge until you have enough to make a batch.

The French and Americans may call them courgettes but most Australians have adopted the Italian name zucchini for these prolific summer miniature squash of the cucurbitaceace family (also known as the Gourd family). Ever since they were introduced into Australia by the Italian’s in the 195O’s, the zucchini has been embraced for its delicate flavour and versatility. 

Thank you Pat for sharing your trusted recipe all those years ago.  Your memory lives on. 

Preparation Time:
30 minutes plus 2 hours in brine solution
Cooking Time:
10 minutes
Quantity:
8 x 600 ml jars

INGREDIENTS

2 kg
Small zucchini, preferably green
4
Onions, small and peeled
1/2 cup
Sea salt
2 teaspoon
Tumeric
4 cups
White wine vinegar
4 cups
White suagr
2 teaspoons
Caraways seeds
4 teaspoon
Mustard powder

METHOD

  1. Wash zucchini and trim off ends and any damaged areas. Cut evenly into slices 3-5 mm. Peel and quarter onions and slice think. Combine zucchini and onion into a bowl. Cover with salt and cold water and stand for two hours. This is known as the brining process.

  2. After 2 hours, pour sliced zucchini and onions into a colander and allow to drain for approximately 10 minutes to remove as much of the salty water (brine) as possible. 

  3. Mix the rest of the ingredients together in a pot and bring to the boil. Pour over drained zucchini while hot. Marinate zucchini and spiced liquid for another two hours. 

  4. After two hours bring zucchini and liquid to the boil and simmer gently until zucchini is just cooked but still crisp, approximately 5 minutes depending upon the thickness of the sliced zucchini.

  5. Pack hot zucchini into sterilised sealable jars and fill with liquid to 5 mm from the top. Cover with a clean tea towel and allow to cool. Seal with lid when cold.

    Label and store in dry cool place for 3-6 months.

NOTES

  • Select small evenly sized zucchini’s for the best result. While larger zucchini’s can be used, they will need to be cut into smaller pieces. The pickles will have s similar flavour, the larger zucchini’s will create a more rustic appearance.
  • Slice the zucchini and onions as evenly as possible. Variations will not only affect the visual appearance it will also affect the cooking time. This may result in some slices becoming mushy while others are undercooked. A mandoline is a very handy kitchen tool and will allow you to quickly slice the zucchini perfectly even. 
  • Use good quality vinegar and sea salt. Do not use table salt as it contains iodide, stabilisers and chemicals to prevent it from caking. These chemicals will affect the appearance of your pickles.
  • Do not overcook the zucchini, the hot vinegar solution will continue to cook the mixture after it has been bottled until it is completely cooled.
  • Always allow a couple of weeks for the pickle flavours to marry together before eating
  • A great accompaniment to a buffet, or served with cheese and biscuits. It will disappear quickly.