This summer my zucchini crop has been nothing short of incredible. For almost four months I have continually harvested everything from slender baby zucchinis right through to long, heavy monsters that have been hiding beneath the furry leaves, silently growing at an alarming rate.
Since recent rain the enormous bushes have had a growth spurt and are now up and over the garden fence.
My family has enjoyed zucchini muffins, slice and chocolate cake. I have grated it onto pizza, roasted whole baby zucchinis and fried slices in a little olive with garlic and fresh herbs. My children, Annabelle and George have eaten zucchini flowers in scrambled eggs which made an interesting and colourful dinner.
These pickles are a tasty addition to a roast lamb sandwich or on a savory biscuit with some yummy cheese and a sprinkling of salt and pepper.
My friend over at tea with hazel has recently posted some wonderful zucchini recipes if you also have a zucchini abundance at your place!
2 medium onions
1/4 cup salt
2 1/4 cups white vinegar
1 cup sugar
2 teaspoons mustard seeds
1 teaspoon turmeric
1/2 teaspoon dry mustard
Wash zucchini, trim ends and slice very thinly. Peel and quarter the onions lengthways and separate into layers. Combine zucchini, onions and salt with enough water to cover in a large bowl; stir well. Stand for 1 hour then drain.
Combine remaining ingredients in large saucepan or boiler. Bring to the boil, stirring until sugar has dissolved, pour hot vinegar mixture over zucchini mixture and stand 1 hour.
Transfer zucchini and vinegar mixture to the large saucepan. Bring to the boil and simmer for 3 minutes.
Spoon into warm, sterilised jars ensuring zucchini is covered with cooking liquid. Seal. When cold, label and store in a cool, dry place. Refrigerate after opening.