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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