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Courgette/ Zucchini Pickles

Adapted from the Zuni Cafe Cookbook by Judy Rodgers

Preparing the courgettes:


2 lbs (roughly 1 kg) courgettes (zucchini)

1 large onion
3 tbsp kosher salt
Cold water and ice cubes

The brine:


3 cups apple cider vinegar

1½ cups sugar
1 tbsp kosher salt
3 tsp dried mustard powder
2 tsp yellow mustard seeds, crushed lightly
Around 1/2 tsp ground turmeric

Method:


Thinly slice the courgettes into rounds. Ideally they would be sliced with a mandoline, but I don't have one. I was extra careful, and the courgettes were neatly sliced using a small serrated vegetable knife.


Cut the onion in half and thinly slice it.


Place the sliced onion and courgettes in a large bowl. Whisk the salt with some cold water, and pour it over the courgettes, gently stirring it in using your fingers or a spatula. Place the ice cubes in the bowl with the courgettes, then pour over enough cold water to cover the onion and courgettes completely. Keep aside for an hour.


To make the pickling brine, put the vinegar, sugar, salt, mustard powder and seeds and turmeric in a large pot. Whisk together, and bring to the boil. Turn the heat to medium and simmer for about 3 minutes. Keep a sharp eye on this mixture as it can boil over very quickly (
yes, I found this out from experience) One simmered, place aside to let it cool down until lukewarm.

Drain the courgettes and onion, and dry them as thoroughly as you can using kitchen paper or dish towels. The less water on the courgettes, the crisper they will remain.


Carefully transfer the courgettes and onions into jars that have been washed with hot water and dried well.  I stuffed two 500ml Bernardin Mason jars + a little was left over that I put into a small Glad container. Very carefully pour the just warm brine into the jars over the courgettes and onions, shaking the jars ocasionally to make sure the brine covers the vegetables completely. Screw on lids, and let cool completely before placing them in the refrigerator. Let them mature for a couple days before eating.


The pickles should keep for at least three months in the fridge


Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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