These homemade zucchini pickles are simple to make and are the perfect accompaniment to have with a ploughman’s lunch, a topping for slow roasted lamb or on a sandwich.
I find the flavor of the zucchini to be very different to your stock standard cucumber pickle, the texture is crisp and the natural fruitiness in the zucchini really adds to the flavor of the pickle. These pickles will last for about 4 months in the refrigerator, in an airtight container.
- 1kg zucchini
- 2 medium red onions
- 4 tablespoons salt
- 4 cups apple cider vinegar
- 2 cups sugar
- 3 tablespoons yellow mustard seed
- 2 teaspoons ground turmeric
- 1 teaspoon black peppercorns
- Thinly slice the zucchini into rounds. You could do this using a mandolin or by hand
- Thinly slice red onion into rings
- In a large bowl add the zucchini and onion, add salt and toss to combine. Let this mixture stand for 2 hours
- Once the mixture has been sitting for 2 hours, drain completely and then rinse under cold running water for 3 minutes. Drain well and pat dry.
- In a saucepan combine vinegar, sugar, mustard seeds, turmeric and peppercorns. Bring to the boil for five minutes. Once the mixture has been brought to the boil remove the pan from heat, stir in zucchini and onion and stand aside.
- Sterilize your jars
- Stand the zucchini and onion in the mixture for one hour. Once it has steeped fully and cooler, bring the mixture to the boil again for 5 minutes.
- Remove the mixture from the heat and place the hot mixture into jars, along with liquid
- Once cooled, store in fridge
- These zucchini pickles are delicious with homemade crackers
- They are perfect when served with sharp cheddar or goats cheese