I know… my last post was about zucchinis – but when one has zucchinis, one must share.

Inedible – Zucchini Preserved in Oil – How can it taste so bad when it looks so good!

Last year I was on a quest to find a way to preserve zucchinis, one that would provide me with an ingredient to use in a variety of ways throughout the year.  Canning just overcooks them, dehydrating works well with grated zucchini, but I wanted something a little different, so I turned to a reputed Italian preserving book that I had, it had a simple recipe that I thought would be perfect – the zucchinis were generously salted, weighted down for 24 hours before being drained, white wine vinegar added, weighted down for 12 hours, drained again before being packed in oil.  I followed the recipe to the letter, the end result was nothing short of inedible!  So salty, I asked others for their opinion, and they agreed, there was no way you could eat it, the salt level was over the top.  I tried again, this time heavily reducing the salt, followed the same process, again, inedible!  One more time, using minimal salt, and still it didn’t work.  I gave up.  But they looked so beautiful in the jar.

This year I was pickling beans, I changed the aromats to an Asian flavour so that I could add the beans to sweet and sour style stir fries, add them to salads and even pop a few on grazing boards, they were delicious, so I thought I might try doing zucchini the same way – I had nothing to loose after last year’s effort.

I decided to make pickled zoodles, they worked perfectly – beautiful texture, flavour and appearance. I then made another batch using up one of those monsters that hide themselves in the garden, I wasn’t very happy with the outcome mainly because the texture of the oversized, older zuccinis is quite different to the smaller, younger ones.  So I did another batch using freshly harvest smallish zucchini from the garden.  The process is simple and the end result is really good.  The zoodles will be great added to salads, I think that they would work particularly well in a Mediterranean-style pasta salad with sundried tomatoes, olives, roasted eggplant and fresh herbs, but they are also fantastic added to Asian-style sweet and sour stir fries – we’ve even used them in rice-paper rolls!

Zucchini in the garden

Zoodles – brined and rinsed

Pickled Zoodles

Sweet & Sour Veg with Pickled Zoodles

So this time I think I am onto a winner, however after writing this piece, and after preparing a few jars of what I think is Italian Sunshine (Pickled Capsicum/Peppers – Italian Style), I feel as if I need to revisit the previous failed Italian method and try again – I hate giving up!  I do have the last of this season’s young zucchinis that I could use, if I am game…

Pickled Capsicum – Italian Style – Can’t wait to add these to a saute of onion, garlic and chats.

Print

Pickled Zucchini (Zoodles, Slices, Diced)

Zucchini noodles pickled using Asian inspired aromats, ready to use in stir fries, sautés, salads and more

Category: Preserves

Style: Asian, Australian

Keyword: Courgette, Pickled Courgette, Pickled Zucchini, pickles, zucchini

Quantity: 4 250ml jars

Author: sbaskitchen

Ingredients

• 1 kg zucchinis - 15cm - 20cm long cut into noodles

TO BRINE

• 2 tbsp pure salt

FOR THE PICKLING VINEGAR

• 3/4 cup white sugar
• 3/4 cup cider vinegar
• 3/4 cup water

FOR THE AROMATS - Per Jar

• 1/2 tsp fresh ginger finely julienned
• 1/8 tsp celery seed
• 1/2 small garlic clove thinly sliced
• 1.5 cm pieces of lemon grass bruised
• 1/8 tsp mustard seeds

Instructions

1. Place zoodles into a large non-reactive bowl, sprinkle with the brining salt and toss through. Cover with a dry cloth and set aside to stand overnight.

2. The following day, tip the zoodles into a colander and lightly rinse under cold running water. Set aside to drain while you prepare the vinegar.

3. Place the sugar, vinegar and water in a pan, bring to the boil and simmer for 5 minutes. Add the zoodles, bring back to the boil and simmer for 5 minutes.

4. Remove the pan from the heat.

5. Pack zoodles, along with 2 shallots and the measured aromats, Into each warm, sterilised jar .

6. Return pickling mixture to the heat and bring to the boil.

7. Carefully pour the hot pickling liquid over the vegetables, wipe the rims of the jars with a clean cloth dipped in a little white vinegar, and then seal, making sure that you tighten the lid on the jar. Set aside to cool completely.

8. When cool, label, date and store in a cool dark place.

Notes

• I've given the instructions for making zoodles, but you can also just slice or dice the zucchini, it really is up to you. 
• I have made these zoodles using older much larger zucchini, but was not as happy with the finished product, so now only make them with fresh, smallish zucchini.
• I, cautiously, use a mandolin to cut the zoodles.  I do have one of those zoodler thingies, but I prefer to use the mandolin (Maybe it's time to get rid of the zoodler!)
• Pickled zoodles are a great standby for a quick sweet and sour stir fry - delicious with chicken, fish and pork.  They have also made their way into rice paper rolls, and salads.  I am now thinking of adding them to sauteed onion, garlic, capsicum and tomatoes to serve with grilled meats, sausages, etc.
• See my Glossary for how I sterilise jars for preserving.

Until next time…

Happy preserving and