I’m sharing two of my favourite zucchini recipes today.

Zucchini Relish and Zucchini Pickles.

If you are fairly new to preserving or getting back into it, remember to plan ahead and have enough jars (either bought or recycled) and check the lids are clean and reusable. It’s easy to forget things from year to year.

When you  are making your grocery shopping list, be sure to add the ingredients for the preserves that you are planning to make in the following weeks. Herbs, spices, sugar, salt and vinegar have a long shelf life.

Can you use fresh herbs from your garden, what does the recipe say, do the herbs need to be dried before use?

Start with a clean kitchen – it helps keep everything organised and tidying up after making preserves so much easier.

We always try to use as many organic ingredients as possible.

Remember: safety first – you are cooking with food that reaches high temperatures on the stove top.

There are more tips in my free ebook Preserving the Harvest.

I’ll leave the link HERE and at the bottom of this blog article for you.

 

~ Fairy Wren Cottage Zucchini Relish ~

5 cups grated  zuccini

I cup diced brown onions (red onions work just as well)

2 tablespoons salt

2 cups sugar

1 cup apple cider vinegar (use white vinegar if it’s all you have in the cupboard)

1 teaspoon mustard powder

1 teaspoon turmeric

1 teaspoon nutmeg

Salt and cracked pepper to taste.

Mix the zucchini and onion in a bowl, sprinkle the salt over it and mix through. Cover and leave overnight. I usually put a dinner plate over the bowl that covers and seals the edges.

The following day rinse the zucchini and onion twice with water and set aside to drain.

In a large saucepan add the remaining ingredients, stir well and bring to the boil.

Add drained zucchini and onions, simmer for 40 minutes until thick consistency.

Decant into sterilised jars and use sterilised lids. Label when the jars are cold.

Remember to count how many times you hear the “pop” noise as each jar lid seals. Before you store your relish check each lid has sealed. If it hasn’t, use this jar/jars first and store it in the fridge.

~ Zucchini Pickles Recipe ~

Photographed straight from my book that I keep all my preserving recipes in.

I love the Zucchini Relish in a salad roll or sandwich. The Zucchini Pickles are brilliant with a bikkie and cheese, in sandwichs or with a veggie burger and salad in a bun. In the colder months, we have started having a spoon full of Zucchini Pickles on the side of a stir fry bowl or plate of roast veggies. So versatile!

Let me know if you make them.

Happy Zucchini Season!

Jude x

Ps. Click HERE to download Preserving the Harvest free ebook.