Pickled Zucchinis

pickled yellow and green zucchinis with onions

Whats in it?

500 g zucchini's washed and quarted if using larger ones

2 cups white wine vinegar

1 Tblspn sugar

1/1/2 Tspn sea salt

1 bay leaf per jar

sprig thyme per jar

1 tspn fennel seeds

whole pimento

1 red chilli finely diced

6 whole black peper corns

2 Tblspn cold water

125 g picklinig onions (shallot or small white/brown onions)

What to do

Put the vinegar, sugar, salt, peppercorns, chilli, pimento, fennel seeds and water into a pan, bring to the boil and simmer for 5 minutes. Add the Zucchini and onions and allow them to just heat through. Do not cook them.

They must retain their colour and firmness.

Pack the vegetables, a bay leaf and a sprig of thyme into hot sterilized jars and cover with the vinegar. Seal.

Place jars in a large stock pot of warm water and boil for 7 minutes.

Allow the water to cool before taking the jars out.

Store in a cool dark cupboard for 2-4 weeks before tasting.