Spiced Zucchini Pickles
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Spiced Zucchini Pickles
Recipe By Courtney Roulston
Ingredients
6 medium sized zucchinis (green or yellow or a mixture)
1 medium brown onion, peeled, sliced into thin wedges
1 long red chilli, seeded, sliced
1 heaped tbs sea salt flakes
2 cups apple cider vinegar
1 cup Coles caster sugar
2 tsp yellow mustard seeds
1 tsp whole fennel seeds
½ tsp turmeric
Method
Slice the zucchini into thin rounds using a mandolin or food processor. Place them into a bowl with onion, chilli, salt and 2 cups chilled water. Stir to combine and set aside for 30 minutes to tenderise the zucchini.
Meanwhile, combine the vinegar, sugar, mustard seeds, fennel seeds and turmeric in a saucepan over a medium heat. Stir to dissolve the sugar and then bring up to a simmer (not boil) to infuse the spices. Remove from the heat and allow to cool completely (hot pickling brine will make the pickles soggy).
Drain the zucchini mixture and shake off any excess water. Place them into sterilised jars and then pour over the pickling liquid, topping up with a little water if required to completely cover the zucchinis.
Seal the jars and refrigerate overnight before using.
*Pickles will keep when stored in the refrigerator for 2-3 weeks.
