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.