Quick Zucchini Pickles

Gluten-free | Sugar-free 

Makes 1 - 2 Large Jars

Why it’s delicious

The first time I encountered zucchini (courgette) pickles was in a cookbook written by the effervescent Alice Waters of Chez Panisse in California. Having spent the better part of my life thinking zucchinis had to be cooked, she opened my eyes to the quick preserving possibilities of many vegetables.

I love the simplicity of these pickles and the punchy flavour thanks to the fabulous spices

Helpful hints + tips

This recipe, plus many more, can be found in my (digital) cookbook, Bridget’s Healthy Kitchen. Get yourself a copy by clicking ➡️ Bridget’s Healthy Kitchen ⬅️  

I used a mandolin slicer to get thin, even slices, which is much easier, quicker and more effective than using a knife.

Ingredients

• 3 tablespoons Himalayan salt
• 180 ml (6 fl oz) apple cider vinegar
• 180 ml (6 fl oz) water
• 1 teaspoon turmeric powder
• 1 teaspoon yellow mustard seeds
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 500 g (1 lb 2 oz) zucchini (courgette)
• 1 red onion (optional)

Method

1. Place a pot over medium heat and add the salt, apple cider vinegar, water and turmeric. Bring to a gentle simmer, dissolving the salt.
2. Heat a small frying pan over medium-high heat and dry-fry the mustard, fennel and cumin seeds for 1 minute or until the mustard seeds pop. Remove from the heat.
3. Using a mandolin slicer set on a thin slice, slice the zucchini lengthways to get long, thin strips.
4. Peel and cut the red onion in half and slice the onion on the mandolin using the same thin slice setting.
5. Mix the two vegetables together, then pack them into 1-2 clean jars (depending on size) and evenly distribute the toasted seeds. Pour over the warm brine and place the lids on the jars.
6. Ideally, leave the pickles for 48 hours for the flavour to develop, although you can begin to consume them 30 minutes after pickling.
7. These pickles will last in your fridge for up to 1 month.