Jul 012010
 
Ingredients

3 medium zucchini, thinly sliced
1 medium white onion, thinly sliced
3 shallots, thinly sliced
1½ tablespoons fine grain sea salt
¼ cup (small handful) fresh dill sprigs
1 small fresh red chilli, very thinly sliced
½ tablespoon yellow mustard seeds
180ml cider vinegar
180ml white wine vinegar
30g natural cane sugar

Method

Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. Try to get as much liquid out of the zucchini as possible by squeezing until it is as dry as possible.

Place in a one litre jar along with the dill, chilli and mustard seeds.

Combine the vinegars and sugar in a small saucepan over medium heat. Bring to the simmer, stirring until the sugar dissolves, and continue to boil for a few minutes.

Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate.

The pickles are good for a week or so.

Author

Duang Tengtrirat
Research

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