At the end of summer we’re pickling all kinds of things. Here are a few that we’ve bottled.

Stephanie’s Bread & Butter Zucchini Pickles from The Cook’s Companion

This of course is a cooking Bible and therefore essential in every kitchen. We had a surfeit of yellow squash and I was looking for a simple pickle that was not too tangy. This is perfect as it is just like a relish.

Toss together the following in a bowl and cover with water. Leave for an hour.

1 kg zucchini or squash, sliced
3 onions, finely sliced
1/2 cup salt

Drain the vegetables well and return to the bowl.

Meanwhile combine the following in a saucepan and bring to the boil.

3 cups white wine vinegar
1 1/2 cups sugar
1 tbsp yellow mustard seeds
1 tsp dry mustasrd
2 tsp ground turmeric

Pour over the vegetables and put in sterilised bottles and refrigerate.

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For the first time in a few years I made a batch of mustards for Christmas to give to family and friends. This neat little book, “Mustard” by Janet Hazen contains heaps of simple and tasty mustard recipes.

As you can see I made five different kinds of mustard. The Muscovado (dark brown sugar) and Muscat was a bit of a variation on the book, otherwise I followed the recipes.

So here’s one of them, probably my favourite.

Herbed Tomato Mustard

1/3 cup whole yellow mustard seeds, finely ground
1/4 cup red wine vinegar
2 tbsp water
1 tbsp olive oil
2 cloves garlic, minced
1 tsp each dried basil, oregano and chervil
About 1/2 cup tomato, peeled, seeded and finely chopped
1 tsp salt
1/2 tsp black pepper

Puree all of the ingredients in a blender until smooth. Place in a jar and allow 2 weeks for the flavours to blend.