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.
Sweet and Sour Green Tomato Chutney from Christine Manfield’s Spice
I bought a second hand copy of the 1999 edition of this second hand at a bargain price a few weeks ago. Again, it’s so amazing that I wish I’d had it earlier. Find yourself a copy!
We had a bunch of green tomatoes at end of seasons as well as apples just coming on. I looked up as bunch of recipes, picked this and it is perfect.
Pickling Spice Mix
Make up the following and put 2 tbsp in a muslin bag.
1 tbsp coriander seeds
1 tbsp white peppercorns
2 tSP cloves
1 tbsp yellow mustard seeds
1 tbsp allspice berries
1 tbsp dried chilli flakes (the recipes says 10 dried chillies)
2 sticks cinnamon, broken up
4 bay leaves, shredded
Recipe
I made half the recipe as follows.
Put the following in a non-reactive pot with the bag of pickling spice mix.
1 kg green tomatoes, chopped
2 medium Granny Smith apples, peeled and chopped
250g white onions, diced
2 cloves minced garlic
2 tsp sea salt
200ml apple cider vinegar
Simmer the above for 45 mins, stirring frequently.
Meanwhile dissolve 250g brown sugar with 100ml cider vinegar. Then add to pot and simmer for an hour until thick. Stir regularly, and if necessary, add a little water. But you want it to be thick at the end.
Remove spices and put into hot jars. Wait a few weeks before opening.
Pickled Jalapeno BBQ Pickles
I made another batch of pickles based on this recipe by David Lebovitz.
I also added cucumber and yellow squash.
The pickles are crunchy and hot. Excellent.
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