Tuesday, March 25, 2008

Pickled Zucchini

I am in the pickling mode ! At the end of summer, fruits and vegetables are cheap, in abundance and this is as good a time as any to start preserving and storing it away for winter when out of season fresh produce becomes scarce and expensive.

Bottling has taken on a new popularity as people become more aware of food and health consequences of unknown food additives in store bought items.

Pickled zuchinni

A very easy pickle to make. It was the first time I was able to use the slicing blade that came with my food processor. Within a minute, all the zuchinnis were finely sliced and ready for action.

Redneck said the pickled zucchini reminded him of eating a MacDonald cheese burger. It has that same taste. Have the zucchinis with your cold meat sandwiches, on rolls or add to your salad.

Makes 3 jars (Craig jam jars)

800gm zucchini thinly sliced
¼ cup salt

1½ cup white vinegar
3/4 cup sugar
3/4 tsp dill seed
3/4 tsp mustard seed
3/4 tsp tumeric
¼ tsp dry mustard

1. Add salt to sliced zucchini and mix thoroughly. Let stand for 1 hour and then drain.

2. Mix remaining ingredients and boil for 3 minutes.

3. Pour hot mixture over the zuchinni and let stand for at least 1 hour.

4. Return zucchini and liquid to the pot and boil for 3 minutes.

5. Pack zucchini tightly in sterilised* jars, pour in the hot liquid and seal.

6. Label and store in a cool place.

Pickled Zucchinis or cougette
Note :
1. To sterilised jars. Wash jar in hot soapy water and leave in the hot oven 110C for 10-15 minutes.

Use the slicer that comes with your food processor. It cuts it very neatly and speedily.

Recipe : kaye @ Best Recipes (adapted)


Mother of the Brides and Groom! said...

I would caution that they should be kept in the refrigerator if they are not properly canned.


Sinner said...

It goes without saying, that anything not canned properly should be eaten immediately or refrigerated.
In NZ, we do not normally use the 'water bath' canning method. Here we make sure the jars are sealed by using a pop top lid. They seal under pressure.

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