Zucchini Pickle
recipes :: posted on May 9th, 2008
I have posted this recipe in the past, but I can’t resist putting it into my new blog as it has a search function, which means it will be really easy to find! And a fresh batch in the cupboard makes me fall in love with it all over again.
- 3lb (1.350kg or take it to 1.5kg) zucchini
- 1 1/2 lb (675g or take it to 700g) onions
- handful salt
- 1 1/2 pints (3 3/4 cups) cider (this is the yummiest, but you can use white vinegar)
- 2lb (900g) brown sugar
- 1 dessert spoon (tbl) turmeric
- 1 dessert curry powder
- 1 dessert spoon mustard
- 1 dessert spoon mustard seed
- 1/2 teaspoon ginger
- 1 fresh chilli, 2 dry or 1 tsp powdered chilli
- 1 cup flour
- 1/2 pint (1 1/4 cups) vinegar (extra)
Thinly slice the zucchini and onions and sprinkle with a handful of salt. Stir gently through then leave the mix overnight, or at least a few hours. Drain the vegetables and lightly rinse. I usually use a colander and just run a bit of water through. Bring the mix to the boil with the vinegar and simmer gently for a few minutes. Add the sugar (this is the tasty soft brown sugar) and spices. Simmer this mix for about 10 – 20 minutes until it looks cooked through.
Blend the flour with the extra vinegar to a smooth paste, the balloon whisk is best for this. This needs to be added to the pickle to thicken it, and when you add it, stir rapidly to blend it in quickly to prevent lumps forming. Then its just a matter of allowing it to simmer for a few minutes, stirring constantly to prevent sticking, and that’s it! Of course the spices can be varied to suit your taste, and I usually like to add at least one fresh chilli as it adds a dash of red to the jars which is enticing!
