Each summer in Gippsland, we all have too many zucchinis growing in our veggie patches.
If you visit Jacican for a preserving cooking class over the summer Zucchini Bread and Butter pickles may be one of the recipes we cook for you to take home!
I have in the past cut all the vegetables for this pickle by hand, but time is short, so now I use the food processor to save time. You could use a mandolin if you want to risk your fingertips. Hand cutting the zucchini is fine, but you may not get a uniform thickness.
Recipe
Ingredients
- 1 kg Zucchini sliced
- 500 grams of brown onion - peeled and sliced
- 60 grams of salt
- 1 litre vinegar
- 250 grams of sugar
- 25 grams of yellow mustard seeds
- 5 grams of turmeric
Method
Place zucchini and onion in a large non-corrosive bowl. I use a large plastic bucket that will fit in the fridge.
Sprinkle with salt and cover with tap water. Leave in the fridge overnight.
The next day drain very well.
Place in a large saucepan, add the sugar, mustard seed, turmeric and celery seed.
Barley cover with vinegar. Don't worry if you don't use all the vinegar. Stand for 2 hours.
Bring to the boil and cook for 5 minutes.
Bottle and seal in hot sterilized jars. I like to drain the cooked zucchini first, then wearing gloves to fill the jars. Once all your jars are full, top with the vinegar mixer.
This recipe makes six * 250ml jars.
Enjoy!
Acknowledgment of country
Hello, I’m Jaci Hicken, from the lands of the Brataualung clan, which is where I’ve spent most of my life.
I would like to acknowledge all of us here today to cook together and share a meal.
I love sharing my dream of growing the food this country has to offer and share it with you.
The traditional place that we come together today is on the lands Gunaikurnai people
And I’d like to pay my respects to our elders past, present, emerging leaders, along with all the young people in our community.