Quick to put together and very versatile, keep a jar of these crunchy pickles in the fridge to serve on burgers, in sandwiches and rolls or to accompany cold meats and salads.
INGREDIENTS
6 x approximately 14 cm long medium zucchini
2½ cups rice wine vinegar
1/3 cup caster sugar
1 small shallot, thinly sliced
1 teaspoon yellow mustard seeds
½ teaspoon celery seed
½ teaspoon whole black peppercorns
½ long red chilli, thinly sliced
2 teaspoons sea salt
sprigs of dill or fennel fronds, optional
4 cup capacity preserving jar, sterilised
METHOD
Trim the stem end of the zucchini and cut into quarters lengthwise.
Pack the zucchini into the jar, pointy end up.
Put all the remaining ingredients, except the dill in a saucepan and bring to the boil, stirring to dissolve the sugar. Pour the mixture over the zucchini, stopping occasionally to push the onion, chilli and dill down the side of the jar with a thin wooden skewer. Fill the jar to the top and carefully close the lid. The hot excess liquid will spill down the outside of the jar. Wipe the jar clean with a damp cloth and when cool, place in the refrigerator. Leave the zucchini for 24 hours before eating. The pickles will keep refrigerated for 2-3 weeks. Makes 1 jar
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.