There is no better way to preserve abundant zucchinis than some good jars of pickles!
Any backyard veggie growers know that all varieties of summer squash are a must as they are such easy-growing plants. Courgettes (zucchinis) and button squash are extremely high-producing crops and very versatile vegetables that can be cooked in many different ways, even desserts. You can have them for everyday meals most of the summer, swap with friends and neighbours, and try some preserving recipes. This was a revelation when I discovered zucchini pickles in a pickling workshop a few years back. They can be made the same way as cucumber pickles and I reckon they are much better as the texture is firmer. All summer squash varieties can be sliced and packed in a jar with brine and spices, lasting a year if processed and stored correctly. Mustard and caraway seeds, turmeric and black peppercorn give those pickles a unique taste and look. Homemade pickles can be served with anything: on a grazing plate, on the side with salmon pie, topped on a bagel or bread with cream cheese, in burgers, and in sandwiches. The excess pickling brine can make a salad dressing and quick fridge pickles.
Summer burgers with garden courgette pickles © Bottle and Brush Studio 2021
RECIPE
Stay tuned while this recipe is being re-tested and fine-tuned for a printed publication!
