Quick to put together and very versatile, keep a jar of these crunchy pickles in the fridge to serve on burgers, in sandwiches and rolls or to accompany cold meats and salads.
INGREDIENTS
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
METHOD
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
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.