French Style Zucchini Pickle
on Friday, 15 February 2019.
Posted in French Friday, Provence
Pickled vegetables are traditionally served on appetizer platters in France, so zucchini and cucumber are very popular on those platters.
Ingredients
Ingredients
- 1 kg zucchini, sliced lengthwise with a potato peeler
- 1 white onion, finely sliced
- 3 tblsp salt. I use the Pink Murray River salt flakes
- 340 gr Apple Cider vinegar
- Iced water to cover
- 100 gr sugar
- 2 tsp mustard seeds
- 1 tsp celery seeds
- 1 tsp ground turmeric
- 1 tsp black pepper corns
- 2 bay leaves
- 1 clove crushed garlic
- 2 tsp chopped fresh dill
Method
Method
- I just place clean glass jars into the oven and allow them to heat up before carefully removing them just prior to bottling the pickle.
- In a large bowl, toss the peeled zucchini ribbons with onion and 2 tblsp salt. Cover with iced water and let rest for a couple of hours. Drain zucchini and onion and pat dry.
- Prepare your glass jars while you are making the pickles.
- In a saucepan, combine the remaining ingredients and gently boil for about 5 minutes.
- Transfer the zucchini/onion mixture to the vinegar pot and boil for about 8 minutes. Remove the bay leaves.
- Now you can take the jars from the oven and fill them with the pickle, tightly screw on the lids and allow to cool before putting them into the fridge for later use.
- I found that they tasted better after 4 or 5 days, and also remember that this recipe doesn’t have a thickener in it so it will be a bit watery for putting into sandwiches. I just take the zucchini from the jar and use the ribbons.
- If you’re looking for something tasty to add to your appetiser plate, this does the trick.
