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Easy Pickled Zucchini or Cucumber

27/3/2013

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Picture
Many years ago, when we lived in Golden Bay, a very capable and frugal Dutch homeschooler shared this recipe with me, and I've been using it ever since. It's super easy, very tasty, and always a hit with visitors. You can use cucumber, zucchini or marrow to make this pickle.

Whenever I have a flood of zucchini in the garden, I put up lots of jars of this pickle to use throughout the year.

As you can see in the above photo, you will get a slightly different look depending what you're using exactly. The jar on the far left was made using yellow zucchini. The left-of-middle is a mixture, but mostly marrow sized ones I took the rind off of. The right hand jars are made with smaller zucchini I could mostly simply slice up and leave the rind on. Cucumbers always look pretty too.


Pickled Cucumber or Zucchini/Marrow

Day 1

Thinly slice 10-12 cups cucumber, zucchini or marrow. If using marrow, remove rind and seeds 

Slice 4 or more onions.

Place vegetables in a large bowl. Sprinkle ½ cup salt over, then cover with water. Place a plate in the top to hold the veges under water, cover with a tea towel and leave overnight.
 

Day 2

Sterilise jars, seals and rings as for overflow bottling.

Strain veges in a sieve or colander. (Rinsing is optional) Drain well.
 
In a large pot, bring to boil:

4 cups white vinegar
2 (or less) cups sugar (I use 1.5)
1 tsp mustard seeds
1 tsp dill seeds or fresh dill (The last few years dill seed has suddenly stopped being in the supermarket herb/spice section, but you can still find it at Asian and bulk food places. If you can't get it, you can leave it out, but it does as a wonderful flavour and aroma). 
1 tsp tumeric
 
Add vegetables, one colander at a time, return to boil, bottle and seal.
Makes approx. 2 quart preserving jars of pickle.

If you are a novice preserver, see my post on Easy Home Preserving with Overflow Method

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    Author

    This page is my blog formerly known as Kiwi Urban Homestead.

    I'm a Kiwi homeschooling mother of 5 living in a small town. After growing 1000 kg of produce in my back yard in 2013, I'm now expanding my edible gardens even further.

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