Zucchini Piccallili

With an abundance of Zucchini at the moment here is a lovely recipe to use up the excess.

Ingredients

• 1kg zucchinis of any size, description and colour

• 3 medium onions

• 2 cups apple cider vinegar

• 1 cup brown sugar

• 1 cup white sugar

• pinch of ground cinnamon

• 1 tsp turmeric powder

• 1 tsp mustard seeds

• 2 small red chillies, finely sliced

• 1 tbsp salt

Method

Grate zucchini and onion (if you have a blender with a grating attachment this can make light work of this step). Mix through salt and leave to stand for 30 minutes-2 hours. Drain liquid, squeezing gently to get as much liquid out as you can.

Heat vinegar, sugar and spices in a pan over a medium heat until sugar dissolves (about five minutes). Stir through drained zucchini mix and cook for 30 minutes, until onion pieces are tender.

Place in sterilised jars and if you plan to keep for over months at room temperature process in a water bath. They will keep for up to one year at room temperature if processed using this method… but our zucchini piccalilli pickles rarely last that long due to being eaten.

This recipe is taken from Pip Magazine in August 2017.

We sell quaterly Australian publication Pip at Replenish.