I've got zucchini on my brain. I'm trying to mentally prepare myself for what's to come!
Last year was the first time I tried canning. I made everything from jams to sauces, pickles and chutneys. I still need a fair bit of practice, especially for the jams. But it's a great way of using produce that will store for a long time.
I came across this recipe in a newspaper I think it was. And it happens to be my great uncles (ex I think now) wife. She quite regularly writes coloumns for the Southland Times, and has lovely gardens and quite the whizz in the kitchen!
Sweet vegetable pickle
This makes aproximeltly 5 small jars.
1 small cauliflower, cut into small florets
2 onions, finely chopped
4 zucchini, sliced then chopped
1/2 cup whole kernel sweet corn
3 tablespoons red capsicum, finely chopped
2 cloves of garlic, crushed
4 tablespoons of salt
1 cup of sugar
2 1/2 cups of white vinegar
1 cup of sugar
1 teaspoon ground ginger
1 tablespoon tumeric
2 teaspoons of mustard powder
1/4 cup of white flour
and a little extra vinegar to mix the spices.
Place cauli, onion and zucchini into a glass or non-corrosive bowl. Cover with cold water. Add the salt, stir and cover and leave overnight.
Drain the veges, discard the brine. Wash the veges under cold water to remove the salt.
Bring vinegar the the boil, add sugar and garlic. Add veges that were in the brine, cook gently for 15mins.
Add the corn and capsicum. Mix spices and flour together with a little vinegar to form a stiff paste. Add the paste to the pan and cook until think.
Prepare your jars. Spoon the mixture into the jars, seal and store in a dark place.
Its lovely served with cheese platters or on cold meats.