My mum’s zucchini plants have been prolific this year so after using them in all kinds of salads, pastas and pizzas I decided to try my hand at pickled zucchini! It turned out really well and was oh-so-easy, plus it makes a pretty great gift too!
I found this recipe on Not Quite Nigella
- 1 kg zucchini
- 2 medium red onions
- 2 tbs salt
- 1 cup white vinegar
- 1 1/2 cups sugar
- 2tsp yellow mustard seed
- 1tsp celery seeds
- 1tsp salt
- 1tsp turmeric
- Thinly slice the zucchini and red onions
- Combine in a large bowl with the salt and toss well to combine. Leave to stand for at least 2 hours
- Drain and rinse well, then pat dry
- Combine the vinegar, sugar, mustard seeds, celery seeds, salt and turmeric in a large saucepan and bring to the boil, then simmer for 5 minutes
- Add the zucchini and onion, tossing well then remove from the heat and stand for 2 hours, stirring occasionally to ensure the zucchini is marinating evenly
- Bring to the boil and cook for 5 minutes then leave to cool until medium-hot
- Spoon into sterilised jars then firmly tighten the lid and turn upside down for 15 minutes to create a seal
Other than a bit of waiting time this pickled zucchini is incredibly simple to make, and looks pretty impressive too! I love having my fridge stocked with homemade sauces and pickles, and I love giving them to friends and family as well!
I actually did the first two steps of this one evening then left the zucchini and onion mix sitting covered overnight before I drained and rinsed it the next morning, ready to marinate. This meant that there wasn’t quite so much waiting around all in one day. I’ve been using this pickled zucchini on my sandwiches ever since and they are seriously delicious – even the most basic sandwich tastes amazing with these bad boys in the mix!