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.
