Zoodles

More on Zucchinis – Pickled Zoodles

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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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