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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


Jacican Zucchini Bread and Butter Pickles

What to do with the excess of zucchini we have here every summer? I know - let's make Bread & Butter Pickles.

We make these pickles in my summer preserves - relish cooking class, held in March each year.

What are Bread & Butter Pickles?

The story goes (thanks to Wikipedia) that the Fannings - who trademarked the name "Fannings Bread and Butter Pickles" in 1923 - survived the rough years by making this type of pickle with their undersized cucumbers and bartered the pickles with the grocer for staples such as bread and butter. If you want, I'll barter a jar of my Bread & Butter Pickles too in exchange for one of your jars of preserves. Could you please make it something I don't make myself?

Instead of using cucumbers, I make my Bread & Butter Pickles with zucchini. You could use cucumber in the recipe if you prefer.

Zucchini Bread & Butter Pickles Recipe

In the past, I have cut all the vegetables for this pickle by hand but time is short, so now I use the food processor to save time when I am making a large batch (about 12 kg). For this recipe, I've used a mandolin but be careful of your fingertips. Hand cutting the zucchini is also fine but you may not get a uniform thickness unless you have a lot of practice when it comes to slicing finely. I cut the onions by hand.



1 kg zucchini, sliced

500 grams brown onion, peeled and sliced  

60 grams salt

1-liter vinegar

250 grams sugar

20 grams yellow mustard seeds 

5 grams turmeric



Place the zucchini and onion in a large, non-corrosive bowl (I use a large plastic bucket that will fit in the fridge). Sprinkle the zucchini and onion with salt and cover with tap water. Leave them in the fridge overnight to soak.

mix together zucchini and onion 

The next day, drain the vegetables well. Place zucchini and onion in a large saucepan then add the sugar, mustard seed, and turmeric. Pour in the vinegar until the mixture is just submerged but not swimming, don't worry if you don't use all the vinegar as your mileage may vary.

draining zucchini and onion   

Stand for 2 hours.

ingredients with vingar 

Bring to the boil and cook for 5 minutes. Do not cook for too long, as you want your zucchini to remain crisp and not break down and become soggy. I drain the cooked zucchini, as this makes it easier to bottle.

drain the zucchini 

To bottle, I use my hands covered with two pairs of gloves. I fill each jar with zucchini, then top the jars with the vinegar solution. Seal in hot sterilized jars.



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