Zucchini

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

 

If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.

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If you have a moment, I would love to hear your thoughts
on what you see on this page –
just pop a note in the comments box below.
With many thanks and kindness,
Julie.

Zucchini Ribbon Salad with Sundried Tomatoes, Olives, Artichoke Hearts and a Pesto Dressing

I created this recipe some years ago, when asked to provide salads for a local café to serve to their clients.  I liken it to an antipasto salad, and when zucchinis (courgettes) are in full swing in the garden, it’s a great way to use up some of the glut.

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Zucchini Ribbon Salad with Sundried Tomatoes, Olives, Artichoke Hearts and a Pesto Dressing
Category: Salad
Style: Australian
Keyword: Antipasto, Pesto Dressing, Salad, zucchini, Zucchini Salad
Quantity: 4 -6 as a side
Author: sbaskitchen
Ingredients
  • 750 g medium zucchini
  • 12 pieces of sun dried tomatoes, cut into strips
  • 1/2 a 400g can artichoke hearts
  • 2 tbsp pitted Kalamata olives
  • 2 tbsp pitted green olives
  • 50 g Parmesan cheese, shaved
  • 15 g pine nuts, roasted
  • Sea salt and freshly ground pepper, to taste.
PESTO DRESSING
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon balsamic vinegar
  • 1 tablespoon basil pesto
  • Salt & ground pepper to taste
Instructions
  1. Wash zucchini, trim off ends and, using a sharp knife or mandolin, thinly slice into ribbons.
  2. Place zucchini ribbons in a bowl and toss gently with the pesto dressing.
  3. Drain the artichoke hearts and cut into quarters. Add the artichoke hearts, sundried tomatoes and olives to the zucchini and gently toss through.
  4. Top with Parmesan cheese, pine nuts and a sprinkle of salt and pepper.
FOR THE DRESSING
  1. Place the olive oil, balsamic vinegar and pesto in a small screw-top jar. Shake well to combine and season with salt and pepper.
Notes

Once the zucchini is dressed it will decrease in volume.

 

Zucchinis in the Garden
Zucchini Ribbon Salad

 

If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.

More on Zucchinis – Pickled Zoodles

/ sbaskitchen / Leave a comment

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. Continue reading →

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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