Learn to pickle zucchini like grandma used to
Pickling fruits and vegetables is a great way to ensure you can still consume your favourite flavours once they fall out of season. Rebecca Sullivan’s new cookbook Like Grandma Used to Make embraces and shares the wealth of knowledge and wholesome recipes that can stem a family tree. To make her pickled zucchini recipe below into a delicious salad for four, take four handfuls of green beans, topped and tailed then blanched, 1⁄2 cup of pistachios, shelled and chopped, 1⁄2 jar of the zucchini pickle and juice, and mix together. Season to taste and drizzle with olive oil.
INGREDIENTS
1.2 kg different-coloured zucchini (such as trombone and zebra)
2 teaspoons yellow mustard seeds
1 teaspoon black mustard seeds
1 teaspoon ground turmeric
1 teaspoon fennel seeds
1 cup white sugar
2 cups apple cider vinegar
1 cup white vinegar
1/2 teaspoon chilli flakes
TO MAKE
Wash and dry the zucchini and slice lengthways. Using a tablespoon, remove and discard the soft seeds in the middle. Slice the zucchini finely and put in a large heatproof bowl.
In a large saucepan, combine the remaining ingredients, bring to the boil and boil for about 20 minutes.
Pour this boiling liquid over the zucchini and leave for about five minutes, then transfer the whole lot back into the saucepan and cook for a further three minutes.
Ladle into sterilised jars, seal and allow to cool. Label and store in a cool, dark place for up to two years. For the best flavour, let the pickle mature for at least three months before eating it.
Makes 1.5 litres
Recipe from Like Grandma Used To Make by Rebecca Sullivan. Published by Plum.
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