Bobbe’s Zucchini Pickles
At the end of summer the farm garden is still overflowing. Eggplants ripen faster than I can pick them, cucumbers come in by the basketful, tomatoes wait to be turned into sauces, and zucchinis grow enormous if I so much as look away.
Zucchini isn’t a fussy vegetable. With sun, space, a bit of liquid fertiliser and regular water, it grows quickly. I water mine three or four times a week depending on the weather. On the hottest days I still like to give them a drink by hand with the hose in the early mornings, even though I have an automatic system set up. Picking is best done first thing in the morning too, when the skins are firm and cool. You can cut them with secateurs, but often I just twist the stem gently and they come away with ease.
On its own zucchini is quite plain, but it happily takes on the flavour of whatever you cook it with. And that is what makes it so good for pickling, especially when there is more of it than you can eat fresh.
My mother in law, Bobbe, is very good at dealing with a glut. She is the master of jams, pickles, relishes and sauces, and for years she has spoiled us with her jars. A few seasons ago, when one of the kids had a school fundraiser, families were asked to bring jams and pickles. I turned to Bobbe for her zucchini pickle recipe and made a batch, along with her strawberry and apple jam and my own lemon curd.
And now, with zucchinis overflowing in the garden, I’ve been making Bobbe’s pickles again. A jar or two always finds its way into a friend’s hands when I stop by for a visit, or when someone drops in for a cup of tea. They keep well in the pantry and are a wonderful way to brighten up sandwiches and cold meats.
Bobbe’s Zucchini Pickles
Yield
Full batch: about 10–11 x 300 ml jars
Half batch: about 5–6 x 300 ml jars
Storage
Keeps up to 12 months in a cool dark place. Refrigerate after opening and use within 6 weeks.
Cook’s Note
If you do not have capsicum, simply leave it out. For best flavour, let the jars sit for at least a week before opening so the spices mellow and the pickle develops.
Ingredients
10 zucchinis, thinly sliced
3 small onions, thinly sliced
2 green capsicums (peppers), thinly sliced (optional)
½ cup salt
For the Syrup
1 tablespoon celery seeds
1 teaspoon turmeric
1 teaspoon ground cloves
3 cups sugar (Bobbe’s original recipe uses 5 cups)
5 cups white vinegar
Method
Slice the zucchinis, onions, and capsicums (if using). Place them in a large bowl, sprinkle with salt, cover with icy cold water, and let sit for 3 hours. Drain well.
In a large pot, combine the celery seeds, turmeric, cloves, sugar, and vinegar. Bring to the boil and cook for 5 minutes.
Add the drained zucchini, onion, and capsicum mixture. Simmer for another 3 minutes.
Spoon the hot pickles and syrup into sterilised jars, making sure the vegetables are fully covered. Seal immediately.
