It’s official: we love zucchini piccalilli pickles! This super simple alternative to the ubiquitous bread and butter pickle has been a hit in our neighbourhood, and become a bit of a summertime local currency for vegie swaps. This recipe is easy to throw together, and can easily be scaled up in 1kg quantities.
You will need:
1kg zucchinis of any size, description and colour
3 medium onions
2 cups apple cider vinegar
1 cup brown sugar
1 cup white sugar
pinch of ground cinnamon
1 tsp turmeric powder
1 tsp mustard seeds
2 small red chillies, finely sliced
1 Tbsp. salt
Grate zucchini and onion – if you have a blender with a grating attachment this can make light work of this step. Mix through salt and leave to stand for 30 minutes – 2 hours. Drain liquid, squeezing gently to get as much liquid out as you can.
Heat vinegar, sugar and spices in a pan over a medium heat until sugar dissolves (about 5 minutes). Stir through drained zucchini mix and cook for 30 minutes, until onion pieces are tender.
Place in sterilised jars and -if you plan to keep for over 3 months at room temperature- process in a water bath. They will keep for up to one year at room temperature if processed using this method – but our zucchini piccalilli pickles rarely last that long due to being eaten!
Tips and tricks:
-If you use smaller bottles you should easily be able to create your own DIY water bath with a large pot – you’ll also have more jars to giveaway and trade with your friends!
-You can use any variety of zucchini for these pickles, experiment with different colours and textures (let’s be honest, they’re all going to taste the same once they’ve been simmered in vinegar and sugar!)
-Fancy up any sandwich with a smear of your pickles (ok, not any type, honey sandwiches would be a VERY bad idea…!)