Pickled zucchini

Pickled zucchini

By
From
The Produce Companion
Makes
750 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
750g small–medium zucchini, mixed colours if desired, peeled into long ribbons
1 small red onion, finely sliced
60g salt
1 teaspoon white peppercorns
230g caster sugar
500ml white-wine vinegar

Method

  1. Combine the zucchini and onion in a large non-reactive bowl, then sprinkle on the salt and toss well. Cover and refrigerate overnight.
  2. Tip the zucchini and onion into a colander and rinse well under cold water (do so in batches if necessary). Drain well, then pack into warm sterilised jars. Scatter over the peppercorns.
  3. Combine the sugar and vinegar in a saucepan and gently bring to the boil, stirring until the sugar dissolves. Simmer for 5 minutes.
  4. Pour the hot vinegar mixture over the zucchini and onion, making sure they are covered, then seal the jars immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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