Quick zucchini pickles

Updated at: Thu, 17 Aug 2023 03:16:14 GMT

Step 1

First of all sterilise the jars you're going to use. It depends a little on the sizes of jars you have at home but you'll probably fill up 2-3 jars. Maybe more if you're using small jars. This is IMO the hardest step but don't worry it's not that hard. Don't skip it though, unless you want mouldy pickles! You can sterilise the jars either by boiling them and the lids in boiling water for a few minutes. Alternatively you can wash the jars in warm soapy water and then place them while still warm and wet upright on a baking tray in the oven at 110C and leave in the oven until they're dry.

Step 2

Slice the zucchinis - I like to cut them into thin half moons but any way you like will be ok!

Step 3

Place them into a sieve and coat well with salt. Leave to drain for about 15 minutes.

Step 4

After about 20 minutes come back and squeeze out as much moisture from the zucchini as possible and discard the liquid

Step 5

Add the zucchini to the jars and fill to about 2/3 full

Step 6

Add your herbs and spices to the jars (corriander seeds, mustard seeds, a few sprigs of fresh dill and/or parsley)

Step 7

Heat up the vinegar and sugar in a saucepan over low heat and allow to just begin to boil. As soon as it starts to boil, remove from the heat.

Step 8

Pour the vinegar mixture into the jars, filling them right up to the top. I like to do this step over the sink.

Step 9

Then put the lids onto the jars, give them a shake to disperse the vinegar and herbs evenly. Then flip the jars over so that the lid is down on the bench. Allow to cool for an hour or so. During this time spent cooling down, upside down on the bench, a vacuum seal should form so that the lid is airtight and your pickles will last longer.

Step 10

You can eat them straight away or leave for a few days and they will taste even better! Store in the frigde.

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