Pickled Zucchini with Dill & Chilli
Want a recipe to keep up with the zucchini glut this summer? This is it. Other than the salting time to remove excess moisture from the water-dense zucchini this pickle comes together quickly. You can mix up the flavour additions. Lemon zest and coriander would also make a great combo. Use the vinegar and sweetener you prefer, just be aware that darker-coloured vinegar and sugar will affect the colour of the pickled zucchini.
Ingredients
- 3-4 medium-sized zucchini, about 700g
- 1 medium red onion (150g), thinly sliced
- 1 tablespoon salt
- 2-3 sprigs of fresh dill, chopped (or use 2 teaspoons dried)
- 1 red chilli, sliced
- 350 ml white wine vinegar or apple cider vinegar
- ¼ cup (50g) sugar
- 1 teaspoon caraway seeds
Instructions
- Thinly slice the zucchini into rounds or ribbons using a mandolin or sharp knife. Aim for 1-2mm thickness. Place into a colander as you go.
- Add the sliced red onion to the colander then sprinkle over the salt, tossing well to combine. Place a plate over the vegetables to weigh them lightly then set the colander over a bowl to catch the liquid released from the zucchini. Place in a cool place, or the fridge if you have space, to drain for 3-4 hours or overnight.
- Sterilise two 600ml jars and lids using your preferred method (oven, boiling or dishwasher) and keep warm.
- Add the dill and chilli to the zucchini, tossing to combine.
- In a small non-reactive saucepan add the vinegar, sugar and caraway seeds. Bring to a gentle simmer, then remove from the heat.
- Pack the produce into the still-warm sterilised jars, pressing down as you go to firmly pack. Pour over the pickling liquid to cover the produce. Use a knife to remove any air bubbles and top up with pickling liquid as needed. Secure the lids and leave the jars to cool on a wooden board.
- Once cool, check the lids have vacuum sealed (inverting into the jar), name and date and store in a cool dark place for up to 3 months. Once opened, store in the fridge and use within 3 weeks.
Notes
How to use Pickled Zucchini
- As a side - we always have some homemade condiments on the dinner table, this pickle is no exception and is delicious with barbecue meats, fish or grilled halloumi.
- Use in an open/closed sandwich - great with ham, hummus and sprouts, or sliced tomatoes and feta. Can also take a jar to a potluck to share.
- Make a dressing - once the pickled produce is finished use the vinegary liquid to make a salad dressing. Top up the jar with an equal quantity of olive oil and add 1 teaspoon mustard to emulsify. Shake to combine and drizzle over summer salads.