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

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.
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.
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.
Remove the pan from the heat.
Pack zoodles, along with 2 shallots and the measured aromats, Into each warm, sterilised jar .
Return pickling mixture to the heat and bring to the boil.
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.
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.

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Yum

Easter – Outdoors – Family

April 27, 2022 / sbaskitchen / 2 Comments

Easter was fabulous.

Our grandson Cooper come to visit from the Tuesday prior. While he was here, and before everyone else arrived, we made Easter Bunny Pots, and my only real input was making the bunnies feet and assisting with the gluing. It was a great fun activity, where we had to go in search of everything needed for the project, including the packets of seeds and pots from the local hardware. When they were finished, he proudly put them out for photos, before hiding them to surprise everyone on Easter Sunday morning. He was such a proud little man handing them out to his family.

Bunny Pots by Cooper

Cooper’s bunny pot – bunny in head first!

Cooper, so proud of the little bunny garden pots that he made.

Continue reading →

Majestic Magenta

August 4, 2021August 21, 2021 / sbaskitchen / Leave a comment

Hmmm… I started with the title Pretty and Pink…, then thought maybe Radiant Red…!

But really I think Majestic Magenta describes the colour at the end…

A while ago we were in Melbourne for a few days to spend time with our son and his family. This meant that I was able to visit my sister, Sonnie. Sonnie is an amazing cook, and had just finished making a batch of her late husband’s grandmother’s pickled red cabbage, a jar of which, she had kindly set aside for us, I was so excited and very grateful.

Since then I’ve started receiving a regular delivery of fresh, mostly Gippsland grown, vegetables, and the fun thing with the vegie (Farm) box is that each week is different. With produce that we don’t normally use, and being one who hates waste, I’ve just had to get a little creative.

What’s inside the Farm Box?

Fresh produce from the Farm Box Co.

Beautiful fresh red cabbage

After receiving red cabbage in my mystery veg box, I instantly knew what to do – I would make Grandma Martin’s Pickled Red Cabbage. I often prepare braised red cabbage, but this time it was definitely going to be a batch of Grandma Martin’s Pickled Red Cabbage, and with my beautiful sister’s permission, I can now share the recipe with you. Continue reading →

In denial!

July 17, 2021July 17, 2021 / sbaskitchen / 2 Comments

Lockdown number 5, winter, dull days and cold weather…

The COVID lockdown I can deal with. Its supposed to be a short one, just five days, we will see…

Winter and cold weather are another thing! I cannot cope with the cold weather, the shorter daylight hours, dull days, oh, and did I mention the cold… I know we are now on the right side of the solstice and the days are getting longer, but last night I was in denial… I needed warm weather and warm weather food that would suit a cold winter’s night.

So with dodgy tomatoes on hand, some sad looking basil that needed to be used up, I decided to try and make a flavourful tomato soup. I started with a recipe, but that soon went out of the window! Winter tomatoes are nothing short of sad and flavourless – nevertheless they needed to be used, and I needed a touch of summer. So with garlic, red onions, dodgy winter tomatoes, sad basil, and some tomato paste, I set to work. Continue reading →

An Abundance of Quinces…

June 11, 2020 / sbaskitchen / 1 Comment

Unfortunately over the last year or so the garden has been very much neglected. Life seems to get in the way of pleasure, and the weeds have become overwhelming!

Oh the weeds!

The poor vegetable garden!

Slowly, slowly…

The vegetable garden is coming back – must keep working…

Rhubarb and garlic coming along…

However, the beautiful old quince tree that I wrote about a bit over three and half years ago, has ignored my neglect and provided us with a bountiful crop this year.

The golden hue of the quince leaves…

The quince tree in autumn…

One of many trays of quinces…

I approached with caution, given that in past years codling moth has proved to be a huge problem rendering the majority of the fruit useless! But this year we were surprised to see a much smaller infestation, leaving us with a good quantity of fruit to be put to use.

Anyone who has dealt with quinces in the past, knows that the scrubbing, pealing, coring, and where necessary, removal of the codling moth infestation, can only be called a labour of love! For, surely, anyone who did not like quinces, or goodies made from quinces, would not bother with the task!

This year we have added the following to our larder, Spiced, Pickled Quinces, the obvious – Quince Jelly,

Quince Jelly

and, our favourite, Quinces in Orange and Cardamon Syrup, for which I have subsequently misplaced the recipe – oh the frustration! I am sure that it will materialize again, one day and then I can share it with everyone, as it is absolutely delicious and perfect for an Upside Down Orange Cardamon Cake

Quinces in Orange & Cardamom Syrup

Upside down Quince, Orange and Cardamom Syrup Cake

Upside down Quince, Orange and Cardamom Syrup Cake served with double cream

and even more delicious with my mum’s Baked Custard.

Mum’s Baked Custard is the BEST, never watery and sets so that it can be cut into nice squares for serving, and it is delicious! Whenever I was going home, she would always ask what she could make for me – my response was always “Your baked custard, please!”. I am sure that she knew even before asking… One day, I asked her how she made it? The answer was so simple! She simply doubled the amount of eggs required. So now, we, and you, can enjoy this simple light treat that is perfect served simply with poached seasonal fruit, particularly Quinces in Orange and Cardamon Syrup, and if you must, a little double cream on the side!

Served with double cream and Quinces in Orange and Cardamom Syru

Mum’s Baked Custard with Quinces in Orange and Cardamom Syrup and Double Cream!

Mum's Baked Custard

Prep Time

10 mins

No-one could make baked custard like mum. Whenever I went home she always asked what I would like her to make for me - it got to the stage that she didn't have to ask, it was waiting for me when I arrived!

One day I asked her for the recipe and she simply told me that all she did was to double the amount of eggs.

Category: Dessert

Style: Australian

Keyword: Baked Custard, Custard, Egg Custard

Quantity: 6 servings

Author: sbaskitchen

Ingredients

6 eggs
75 g caster sugar
500 ml milk
1/2 tsp vanilla bean paste
grated nutmeg
butter to grease the dish

Instructions

Preheat oven to 180˚C (160˚C fan-forced).
Lightly grease a deep square ovenproof baking dish with butter.
Beat the eggs and sugar together in a bowl.
Add the milk and vanilla bean paste to the egg and sugar mixture, and whisk to combine.
Pour the mixture into the prepared baking dish and sprinkle with nutmeg.
Place the dish in a large roasting tin and pour in enough hot water to come halfway up the sides of the dish.
Bake for 30-45 minutes, until set.
Allow to cool before serving.

Notes

To test - slip a knife into the custard and if it shows a cut when the knife is gently drawn sideward, the custard is cooked.
Serve with stewed seasonal fruit.

The Spiced, Pickled Quinces recipe is from a National Trust book that I was given when we moved to the country. The book, Good Old-Fashioned Jams, Preserves and Chutneys by Sara Paston-Williams is a wonderful resource for those who love to preserve their excess produce. These quinces are delicious with chèvre and prosciutto on top of crostini, but as she suggests, also pairs well with roast pork, duck, game, terrines, and cheese.

Delicious crostini topped with Spiced Pickled Quinces, home-cured prosciutto-style ham and chèvre.

Spiced Pickled Quinces

This pickle is great with pork and duck, ham, pâtes and terrines, as well as cheese. It is amazing with chèvre.

Category: Preserves

Style: English

Keyword: Pickled Quinces, pickles, Quinces, Spiced Quinces

Quantity: 6 250 ml jars

Author: sbaskitchen

Ingredients

8 quinces
Cold water to cover
2 tsp sea salt
coriander seeds
cumin seeds
sugar
white wine or cider vinegar

Instructions

Wash the quinces and rub off any fluff from the skins.
Peel and core the quinces, retaining the skins and cores (see note below).
Cut each quince into eight pieces and place them in a pan.
Cover with water and add the salt, then bring to the boil.
Simmer for about 10 minutes, then strain the liquid from the fruit, and retain both the liquid and the fruit.
Return the fruit to the pan.
Measure the cooking liquid into another pan, and for every 600 ml (1 pint), add 450g (1 lb) sugar, 150 ml (1/4 pint) vinegar, 1 teaspoon coriander seeds and 1/2 teaspoon cumin seeds, both of which have been gently roasted in a frying pan.
Bring to the boil over a medium heat, stirring until the sugar has dissolved, and then simmer for 5 minutes.
Pour the liquor over the quinces and bring to the boil.
Simmer gently for 45 minutes.
Using a slotted spoon, transfer the quince pieces to warm, sterilised jars.
Continue cooking the liquor for a further 10 minutes, until you have a syrup that covers the back of a spoon.
Pour the syrup over the quince pieces and seal the jars.
Allow the pickle to sit for a month before using.

Notes

Store in a cool, dark place.
Adapted from Spiced Quinces "Good Old-Fashioned Jams, Preserves and Chutneys", 2008, Sara Paston-Williams, National Trust Books, p60.
Use the cores and peal to make Quince Jelly.

The old quince tree has done us proud this year and is about to head into dormancy for the colder months. The leaves are turning from green to a beautiful golden hue and then brown, before gently falling to the ground creating a carpet below. Soon the limbs will be bare, that is until it warms up again, and a burst of new leaves and beautiful flowers herald a new season ahead.