I have a thing for pickles. Maybe this is why we had four children, so I had a fairly predictable excuse for the outrageous number of pickled items I would consume. Yeah, that’s it. Offensive levels of fertility and general laziness come carelessness had nothing to do with it whatsoever. That and we really just wanted a girl. Let’s just perpetuate as many myths as possible.
So, I had this recipe from an Australian Gourmet Traveller hanging around on the kitchen bench for pretty much most of last year, maybe longer and in fact thought I’d tossed it in a recent purge of ripped out recipes but no! Score! It was still there, testament to my love of the pickle.
Make these. They’re easy and taste DIVINE. I am making burgers this week just to have these on them. And also buying some lovely crumbly vintage cheddar – these are perfect for that. I doubled the recipe below so these photos are of a kilo of zucchinis. I also only had a smidge of cider vinegar so used bog standard white vinegar. Worked a treat. (1kg of zucchinis gave me 7x325ml jars which I loosely packed – and I didn’t need any more liquid to cover.)
From Australian Gourmet Traveller from Neil Perry, Rockpool Bar & Grill who lifted it from San Fransico’s Zuni Cafe
- 500g zucchinis, thinly sliced
- 1 small onion, thinly sliced
- 2tbsp fine sea salt
- 500ml ice-cold water
- 500ml cider vinegar
- 220g (1cup) caster sugar
- 2tsp mustard powder
- 2tsp yellow mustard seeds, lightly crushed
- 1tsp tumeric
- Combine the zucchini, onion, salt and water and stand for 1 hour.
- Combine the vinegar, sugar, mustard powder, seeds and tumeric in a saucepan and heat until the sugar is dissolved. Simmer for 2 minutes and then cool to room temperature. (Make sure it is completely cooled before pouring over the zucchinis as if it’s still warm it will make your pickles soggy.)
- Drain the zucchini and onion and pat dry on absorbent paper then put back into the bowl with the cider mixture and stir to combine. Â
- Transfer to sterile jars and add a bit of water to cover if necessary. Seal and refrigerate for two days to pickle. They’ll keep, refrigerated, for at least three weeks.