Sally Wise is the queen of taking vegetables and transforming them into pickles, relishes and chutneys. See what she does with zucchini.
1kg zucchini, finely chopped
2 large onions, peeled and finely chopped
1 red capsicum, finely chopped
¼ cup salt
2 cups sugar
2 cups white or cider vinegar
2 teaspoons mustard powder
2 teaspoons turmeric
2 teaspoons cornflour
2 tablespoons white or cider vinegar
Place the zucchini, onions and capsicum in a bowl, add salt and mix well. Leave to stand for about three hours. Drain well.
Combine sugar, vinegar, mustard powder and turmeric in a large saucepan and bring to the boil, stirring until sugar is dissolved. Add vegetables and bring back to boil and cook for 25 minutes.
If the mixture is too thin, mix cornflour to a paste with extra vinegar and stir through. Cook two or three minutes more.
Spoon into warm sterilised bottles and seal. Eat immediately or store in a cool, dry and dark place for up to a year.
Pickled Zucchini Slices
1kg small to medium zucchinis
2 large or 4 small onions, peeled
2 red capsicums, cores and seeds removed
½ cup salt
3½ cups white or cider vinegar
2 cups sugar
1 teaspoon curry powder
2 teaspoons mustard seeds
1 bay leaf
½ teaspoon dried chilli flakes, optional
Cut the vegetables into 8mm slices. Place in a large bowl with the salt and barely cover with water and stir to combine. Leave to stand for four hours or more (even overnight is ok).
Combine the remaining ingredients in a large saucepan; bring to the boil, stirring often.
Tip the vegetables into a colander to drain well, then add to the boiling vinegar mixture. Bring just back to boiling point, then remove from heat.
Spoon into sterilised jars, making sure that the vegetables are completely submerged in the vinegar solution. If needed, to stop them floating, crumple a piece of greaseproof or baking paper and press into the top of the jar (making sure there are no air pockets underneath). Leave for about and week, after which the paper can be removed as the vegetables will have absorbed the vinegar and should stay submerged.
These pickles can be eaten after about a week when the flavours have developed.
Once you have eaten the vegetables from the jar, the leftover vinegar can be used as part of a salad dressing.