I was at a coffee shop earlier this week and came across this recipe in a magazine. I decided to make it and it is rather nice. Great on sandwiches and also as an addition to grilled meats etc. As the flavour sets in – it gets better
This one is for my mate Chris – he knows the value of a good pickle in a sandwich.
- 2 Red onions
- 2 tbsp salt
- 1 tbsp mustard seeds
- 1 tsp fennel seeds
- 500g zucchini
- 1 tsp ground turmeric
- 1/2 cup white wine vinegar
- 4 tbsp brown sugar
- 2 tsp extra virgin olive oil
- Cracked black pepper
Peel, and slice onions. Place in a large bowl with salt, add mustard seeds and fennel seed. Combine and cover with boiling water. Soak for ten minutes.
Drain onions but do not rinse.
Grate zucchini. Heat 1 tsp of oil in a large wide pan, add onions, turmeric, and zucchini. Cook on high heat for 2 mins.
Add white wine vinegar, sugar and a pinch of black pepper
Cook for 5-8 minutes till liquid evaporates.
Remove from heat and add oil.
Place warm pickle in a jar and store in the fridge.
NB: If you want to store the pickle for longer you will need to sterilise a jar.
Fill jar with boiling water, stand for 5 mins. Drain water, the steam should dry off the jar. Place warm pickle in a jar. Store up to 3 months.
Once opened consume within 10 days.