Friday 21 June 2013

Zuchinni Pickles

Dear Family & Friends

Been waiting for the cucumber plant to give me decent cucmber for pickles...Hmmm...lots of flowers and tiny developing fruits but it seems they're taking ages to come to a decent size!... So, I resorted to do pickles with the zuchinni or courgette instead. Silly me planted about 5 courgette plants and they're now bombarding me with enormous fruit as we have had a few rainy days recently!

We never had courgette pickles...just knew it had to be cucumber...but not anymore:) So, I'm very excited to share with you my discovery of making courgette pickles:)

1 pound courgette (about 4 medium) Sliced thinly
1 small yellow onion, sliced thinly

2 1/2 cups cider vinegar
1 cup sugar
2 tsp. salt
2 tsp. mustard seeds, crushed*
1 1/2 tsp. dry mustard
1 tsp. turmeric

First make the brine. Bring the cider vinegar, sugar, salt, crushed mustard seeds, dry mustard, and turmeric to a boil. Reduce heat to simmer and let cook for 3 minutes. Remove from heat, transfer to a large bowl, and let cool until just warm to the touch.

Once the brine is cooled, add the courgette and onion slices. Stir to combine. Transfer the mixture into 3 pint jars. Refrigerate at least one day, and it will keep up to 6 months.

Believe me, it's so good..ours don't stay for more than a day...not unless I go and hide them...but there's no point in doing that at the moment... for I just go and pick some from the garden and make some more! It's so simple and easy to do:)

Hope you try doing this too...specially when fresh courgette are in season. Enjoy!



  1. I'll be willing to try this if I can get my hands on some organic/local cucumber . Just the thought of your zucchini pickles makes my mouth water lol

  2. We make pickles out of them here too...our cucumber, that is...sometimes, with pineapples, sliced shallots and chili. Goes well with the local curry dishes.

  3. Sounds delicious! You really have a fabulous garden!

  4. Hi Annie, love your beautiful new header. Your pickles sound refreshing and inviting. :))

    Best regards.


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