Preserves

Mum’s Zucchini Pickles

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Zucchini Pickles - My mum's recipe

This delicious recipe is from my mum's recipe book, and was made every year when the glut of zucchinis started piling up in the kitchen.

Category: Preserves
Style: Australian
Keyword: zucchini, Zucchini Pickles, Zucchini Relish
Author: sbaskitchen
Ingredients
  • 1 kg zucchini
  • 500 g onions
  • 500 ml white vinegar
  • 2 tsp curry powder
  • 2 tsp salt
  • 1 tsp turmeric
  • 1 tsp mustard powder
  • 500 g sugar
  • 1 tbsp cornflour
Instructions

  1. Dice zucchini and onion (no bigger than 1/2 cm dice).

  2. Combine the diced zucchini and onion with 300ml of vinegar in a large saucepan, and bring to a boil.

  3. Reduce heat and simmer, covered, for 30 minutes.

  4. Mix turmeric, mustard powder, curry powder and salt to a smooth past with 100ml of the vinegar.

  5. Add the paste to the zucchini mixture, along with the sugar.

  6. Bring mixture to the boil, stirring, and once boiling cook for 5 minutes.
  7. Mix the cornflour with the remaining 100ml vinegar and stir into the zucchini mixture. Continue to stir until the mixture thickens and comes to the boil.
  8. Boil for 1 minute, remove from heat, and carefully pour into warm sterilised jars.
  9. Seal the jars immediately and leave to cool.
  10. When cool, label and store in a cool dark place.
Notes

Delicious on toast with cheese.
Serve alongside cold roast meat, ham or corned beef/silverside.
Add a small dish of the pickle to a cheese or charcuterie board.
Use as a condiment for meat or cheese filled sandwiches or bread rolls.

 

Chopped and in the pot…
Zucchini Pickles
Zucchini & Onion, chopped

 

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With many thanks and kindness,
Julie.

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Pickled Zucchini (Zoodles, Slices, Diced)

 

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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.

 

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There will be Rhubarb & Rose Petal Jam this year!

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A day in the garden is fabulous for the soul, it’s peaceful and calming, allowing time for observation, contemplation and planning.

The weather at the moment is perfect spring weather, warm days and cool nights, although we really could do with a good rain, it has been a dry winter, and the soil is showing it.   We have finished clearing and it’s now time to work on the soil, mulch and prepare for, what they are predicting will be, a hot, dry summer.  The laundry bed is done,

Dutch Iris “Angel Wing”s in The Laundry Garden
Dutch Iris “Angel Wings”
A single golden freesia
The Laundry Garden

and the citrus bed, needs just a little more work, water and mulch so that it will be easy to maintain. Continue reading →

Pickled Beetroot

 

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Pickled Beetroot
Category: Preserves
Style: Australian
Keyword: Beetroot, Beetroot Pickle, Pickled Beetroot, pickles
Quantity: 6 250ml jars
Author: sbaskitchen
Ingredients
  • 1 kg beetroot washed and trimmed
Pickling Vinegar
  • 600 ml white vinegar
  • 6 whole allspice berries
  • 2 bay leaves
  • 6 peppercorns
  • 1/2 tsp yellow mustard seed
  • 250 g sugar
  • 1 tsp salt
Instructions

  1. Preheat oven to 180℃ (fan).

  2. Wrap beetroot in foil and bake in the oven - time depends on the size of the produce, as a guide 30-40 minutes for medium, 50-60 minutes for large.

  3. Meanwhile bring the vinegar, sugar, salt and spices to the boil in another pan, stirring until the sugar has dissolved.
  4. When the beetroot is cooked and cool enough to handle, remove the skin - it will just rub off - if you don't want magenta coloured hands, I suggest you wear rubber gloves!

  5. Slice, dice or cut the beetroot into wedges and pack into warm sterilised jars.

  6. Pour in the hot spiced vinegar mix, making sure that you cover the beetroot.

  7. Seal immediately (refer notes below), and when cool, wipe the jars, label and store in a dark, cool place.

Notes

Try to leave approx 1 - 2 cm (half and inch of stem attached to the beetroot when cooking.

Alternative to baking the beetroot is to boil them.  If boiling make sure you leave a little stem attached, as mentioned above.

Serving suggestions:

  • Drain and pat dry, then add to salad sandwich and hamburgers.
  • Drain the liquor from the beetroot.  Measure the quantity of liquor and then add gelatin, following the product directions.  Lay the beetroot slices in a dish, pour the liquor over the beetroot and place into the refrigerator to set.  When set, cut into squares and arrange on a serving plate.  Great for buffets.
  • Great on toast with cheese.

If using Mason or Fowlers jars, you will need to waterbath following manufacturers instructions.  However, if you are using lug lidded jars, it is not necessary to waterbath.

 

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