If you are realising that you have more Zucchini than you can (or want) to eat, then try making a relish like this Zucchini Pickle – either store for later or give away as gifts.
I am loving this recipe for two reasons…First, It quickly uses up a LOT of Zucchini, and Second, It is quick to make – without fussing with overnight brining etc.
The spices can be adjusted to your taste, and gluten free folks can use a substitute for the cornflour to thicken.
This Zucchini Pickle is very tasty with cold meats like leg ham and corned beef, and also makes a great condiment in a cheese and tomato sandwich.
Zucchini Pickle Ingredients
- 1kg Zucchini (no more than 15-20cm long, otherwise there are too many seeds.)
- 3 tablespoons Cooking Salt
- 1 Brown Onion
- 2 cups White Vinegar
- 2 cups White Sugar
- 2 tablespoons Cornflour
- 2 teaspoons Turmeric Powder
- 2 teaspoons Mustard Powder (Keens)
- 1 teaspoon Curry Powder (Keens)
Using a food processor or grater, cut the zucchini into thin julienne pieces. You want a chunky piece, otherwise once cooked it will all become mush.
I use a Borner V-slicer, cutting each Zucchini into 3 or 4 pieces first.
Place all the grated Zucchini into a bowl, stir through the salt and then cover with water – just enough to cover the top of the Zucchini. Leave for fifteen minutes.
While the Zucchini is sitting in the salt brine – you can prepare the onion and other pickle ingredients.
Slice the onion into fine pieces. Again, I use the V-slicer – by first cutting the onion from top to bottom, each half can be grated crossways so that it ends up in small pieces (i.e. the natural onion rings and the action of the slicer work together.)
You can also use a food processor, but don’t let it go to mush.
Combine the cornflour, turmeric, mustard and curry powder in a measuring jug. Then gradually add enough vinegar to make a smooth paste, once smooth keep adding the vinegar while stirring.
Back to the Zucchini!
Tip it into a colander over the sink, and press down firmly with your hands or a potato masher to remove the brine.
DO NOT RINSE.
Place the Zucchini, onion, sugar and vinegar/spice mixture into a saucepan. Start with medium heat to get it simmering, then adjust as needed to maintain a gentle boil.
It will take around 25 minutes to thicken up, stir occasionally.
Once thick, take it off the heat. Spoon into hot, clean, sterilised jars.
If using cold jars, then allow to cool before bottling.
Fill to the top, leaving half a centimetre of space. Tighten the lids and allow to cool to room temperature.
Once cooled, add labels if desired. Best stored in the fridge.