sharing recipes from one generation to the next
Buried under a pile of junk I found a folder of reference notes from my early working days in food, notes and recipes from classes I taught at our community house, priced menus from my catering business and clippings of the articles I’d written regularly for a couple of small circulation publications.
In 1989 I’d themed a cooking class around “Christmas Gifts From the Kitchen,” covering confectionary, baked goods and pickled things. This recipe for pickled zucchini from that class hadn’t seen the light of day for probably 15 years, in fact it had faded from my memory, but it was a happy reacquaintance. I love pickled vegetables to add contrast to antipasti, salads and snacks when I’m entertaining, so within a couple of days I had bought the zucchinis and added pickled zucchini to my pre Christmas preparations.
Along with these zucchini, the class had made marinated olives, tarragon vinegar, chilli infused oil and giardinera. It’s hard to believe now but twenty five years ago, this was cutting edge stuff.
The added turmeric gives the pickled zucchini a golden glow and the mustard adds a delicious bite.
5 small zucchini
1 medium red pepper
2 tablespoons sea salt
1/2 cup white wine vinegar
1/4 cup white sugar
2 teaspoons yellow mustard seeds
2 teaspoons black peppercorn
1 teaspoon whole pimento, cracked
1 teaspoon turmeric
1/2 teaspoon dry mustard powder
Wash and trim the zucchinis and slice them into batons about 8 cm long and 1cm thick.
Sprinkle with the salt and allow to stand for 30 minutes to drain.
Wash the capsicum, cut into batons 8 cm long and 1cm wide. Set aside.
Lightly rinse the zucchini, drain well then pat dry with a clean tea towel.
Meanwhile combine the vinegar, sugar, seeds, peppercorns turmeric and mustard in a small pot.
Gently heat stirring continuously until the sugar is dissolved.
Mix the zucchini and capsicums together then pack tightly into a sterilized jar
Pour the pickling liquid over the vegetables until completely submerged.
Seal tightly and keep refrigerated.
Allow 1 week before eating.