Ingredients
1kg zucchini
3 onions
20g salt
2 cups raw sugar
3 cups white wine vinegar
1 tbsp mustard seeds
1 tsp turmeric
1 tsp dill or celery seeds
*1 red pepper in original recipe but we haven’t included it here
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Summary
Surely we are all well and truly smothered in curcubits, whether from our veggie boxes, our gardens or a neighbour’s gift on the doorstep. Recently we were forwarded this old Country Women’s Association zucchini pickle recipe, which made us realise we didn’t have one posted in this collection! Zucchini pickles are so tasty in your ploughman’s lunch or simple sandwich, and it’s easy to make a couple of jars at a time to deal with a steady zucchini supply.
This CWA recipe is attributed to the Mortlake branch, originally submitted by Jean Edwards. A deliciously tried and tested recipe if ever there was one!
CWA zucchini pickles
Slice your zucchini and onion whichever way you want. A mandolin makes for easy processing (and nice thin rounds) but isn’t essential. Combine in a bowl with salt and leave for at least 3 hours to extract excess water. Drain and rinse in cold water.
Combine the remaining ingredients in a pan and bring up to heat to dissolve the sugar. Give it a little stir.
Gently place your zucchini in a clean, sterilised jar and carefully fill with your hot liquid. Fill the jar(s) to just below the lid, ensure the lids are on well before sealing them with water bath.
Pop a tea towel or upturned bowl at the bottom of a deep saucepan, add the zucchini jars and cover the jars in cold water. Bring the water up to a boil and simmer for 30 minutes then turn off the heat and leave to cool in the water.
Once jars are removed from the water bath, check to make sure each lid has sealed itself properly – the lids should be sucked in. Sealed jars will keep for an unspecified *long time* – enjoy them in the off season once the glut is over!
Hints and Tips
Yes, you absolutely can! You follow exactly the same process as you would for pickling cucumbers, carrots, turnips etc!
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