6 x approximately 14 cm long medium zucchini
2½ cups rice wine vinegar
1/3 cup caster sugar
1 small shallot, thinly sliced
1 teaspoon yellow mustard seeds
½ teaspoon celery seed
½ teaspoon whole black peppercorns
½ long red chilli, thinly sliced
2 teaspoons sea salt
sprigs of dill or fennel fronds, optional
4 cup capacity preserving jar, sterilised
Trim the stem end of the zucchini and cut into quarters lengthwise.
Pack the zucchini into the jar, pointy end up.
Put all the remaining ingredients, except the dill in a saucepan and bring to the boil, stirring to dissolve the sugar. Pour the mixture over the zucchini, stopping occasionally to push the onion, chilli and dill down the side of the jar with a thin wooden skewer. Fill the jar to the top and carefully close the lid. The hot excess liquid will spill down the outside of the jar. Wipe the jar clean with a damp cloth and when cool, place in the refrigerator. Leave the zucchini for 24 hours before eating. The pickles will keep refrigerated for 2-3 weeks. Makes 1 jar