Pickled Zucchini
Otherwise known as courgette, this is bursting with flavor.
Eat with cold meats and fish.
1.4 kg zucchini / courgettes
450 g onions
225 g salt
2.5 l water
450 ml white vinegar
225 g sugar
2 tsp mustard seeds
1 tsp allspice berries
1 tsp celery seeds
1. Remove the ends of the zucchini and slice thinly. Peel and slice the onions,
and
put into a bowl with the zucchini. Mix the salt with the water and pour
over the vegetables.
Leave to stand for 4 hours, stirring occasionally. Drain and rinse several times
in cold water, drain and dry.
2. Put all the remaining ingredients in a large pan and simmer
over a low heat, stirring until the sugar has dissolved.
Remove from the heat and add the vegetables. Leave to stand for 1 hour.
3. Put the pan back onto the heat and bring to the boil. Boil
for 4 minutes then remove again.
4. Pack vegetables into warm, sterilized jars and pour over the
vinegar mixture to cover. Seal firmly and store in a cool, dark place for about
2 weeks before eating.
The disposition of all power is to abuses, nor does it at all
mend the matter that its possessors are a majority.
- James Fenimore Cooper