Zucchini Pickles
Photography Aaron McLean.
Goes with: cold meats, burgers, charcuterie, antipasto or mezze plates, grilled steaksGoes with: cold meats, burgers, charcuterie, antipasto or mezze plates, grilled steaks
INGREDIENTS
1 kilogram medium size zucchini
2 carrots, peeled
1 onion, peeled
2 tablespoons sea salt
1 tablespoon dry English mustard
1⁄2 teaspoon ground turmeric
4 cups cider vinegar
2 cups granulated sugar
1 teaspoon caraway seeds, toasted
1 tablespoon yellow mustard seeds
1⁄2 teaspoon chilli flakes
METHOD
Slice the zucchini, carrot and the onion thinly. A mandolin makes easy work of this and gives an even thickness. Place the vegetables in a large bowl and toss well with the sea salt. Transfer to a colander, set over a bowl and leave for 2 hours, turning occasionally.
Tip onto clean tea towels and pat dry. Discard the liquid that has come out of the vegetables.
Combine the dry mustard and turmeric in a small bowl and stir in a little of the vinegar to make a smooth paste.
Place all the ingredients in a large saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes then set aside to cool.
Divide the vegetables between sterilized jars (see below). Pour over the cooled liquid, covering the vegetables completely and seal with vinegar-proof lids. Refrigerate after opening.
Makes about 4 cups
To sterilise bottles and jars: put jars or bottles and their lids through a hot cycle of the dishwasher. Alternatively, wash in hot soapy water and rinse well. Place them on an oven tray in a cold oven. Turn the heat to 120°C and leave for 1⁄2 hour.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.