I’m a sucker for preserving in Summer. When there’s tons of seasonal fruits and vegetables, I just have to conserve some as you might have seen over the past year. A tried and trusted recipe that I follow every year is this for sweet and sour pickled zucchini. I just love the taste and it goes with a great addition to every meal: just on the side, mixed into or as a salad.
Also my grandpa is a real fan of them and I gift him a few glasses every year. If only he knew how easy it is to make! He’d make it himself.
I’m glad he doesn’t: he’s so happy when I hand it over and I wouldn’t wanna miss out on that joy.
- – 1 kg zucchini
- – 1 tin of pineapple rings (about 250 g of fruit and juice)
- – 1 big onion
- – 2 cloves of garlic
- – 200 ml vinegar
- – 100 g castor sugar
- – 1 Tbsp curry powder
- – 2 tsp mustard seeds
- – 1 pinch coriander powder
- Cut the zucchini and pineapple in pieces; the onion and garlic in small slices.
- Heat a big pot with the vinegar, sugar, pineapple juice and spices.
- Bring it to the boil and add the fruit and vegetables. If it looks like there's not enough liquid in your pot, don't worry. That's more than enough. Once the zucchini cooks, it will extract water and get you just enough juice for the pickles.
- Cook for about 7 minutes.
- Meanwhile wash the jars with hot water and spoon the zucchini pickle into them.
- In the end, pour the juice over the jar; make sure that all the pieces are covered with liquid.
- Close the lid and turn the jars upside down. The heat will seal the jars and make them vacuum-tight.
- Let them infuse for about 3 weeks in the jars, then enjoy!
Are you into preserving? I promise you: once you start, you can’t stop! Also because these are really delicious and just bring every small meal or sandwich to the next level.
What are you cooking at the moment? I’m looking for more seasonal preserving recipes, if you have any in store.
Now. Carry on!