Esther and I have become garden people. Well, Esther is the one who is doing the bulk of what gardening types refer to as ‘keeping things alive’. We pulled up a bunch of our garden last year and went crazy Broadway-style at Diggers. We planted a bunch of this type of zucchini and they are amazing! Would recommend! However, by gum, are they prolific!? So many zucchinis.
Now I grate a zucchini into nearly every single thing I make already and the number of zucchini we had was out of control. Something had to be done!
Bread and Butter Zucchini Pickles
Based off this recipe and freaking delicious.
- 1kg zucchini
- 1.5 brown onions
- 6 Tbsp salt
- 4 cups apple cider vinegar
- 2 cups sugar
- 3 tsp mustard powder
- 3 tsp mustard seeds
Step one: be lazy like me and crack out your food processor. I chose the blade that would cut the zucchini the the thinnest slices but, in retrospect, I’d probably make them a little bit thicker next time.
Use your food processor to slice up the zucchinis and onions. Place in a large bowl with the salt and cover in cold water (chuck in a few ice cubes to make it super-icy). Leave it for an hour.
After an hour, drain and dry thoroughly. I used my salad spinner and did four ‘loads’ of zucchini. I spun each lot four times and that got most of the liquid out.
Combine the vinegar, sugar and mustards in a saucepan and simmer for five minutes. Set aside to cool until room temperature.
Put the dry zucchini in a bowl and pour over the cooled brine. Divide amongst sterilised jars (remember – we did jar/bottle sterilising before!) and leave over night before eating with alll the things!