I make these pickles often - and not always with zucchini! Quick, easy and crazy delicious. They're perfect on burgers and sandwiches, on cheese toasties, tossed through salads or just as a tangy side for grilled meats, fish or roasted veg.
Use apple cider, white wine or rice wine vinegar, experiment with spices and herbs and add in some sliced onion, fresh chillies, or other veggies that need using.
Ingredients 9
For The Brine
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Method 7
Wash the and then thinly slice them into the rounds using a sharp knife or a mandolin. The thinner the better!
Put the in a bowl and sprinkle with the and let sit. Minimum 30 minutes up to overnight. You can leave them on the bench top overnight, or in the fridge if it's very hot.
Using a colander, strain out the excess moisture that has released from the . Press down with your hands to remove as much liquid as possible, without breaking up the slices.
Put the zucchini slices into a clean container or clean jars.
To Make The Brine
Boil the kettle. In a jug add the and and pour in the . Mix well with a fork to dissolve the sugar and salt.
Add the , , and .
Pour the hot brine over the slices and allow to cool. Cover with a lid and store in the fridge for up to a month. They will get better and better over time.
Cornersmith's tips
To make a delicious yoghurt sauce, put 1/2 a cup of yoghurt in a bowl, add 1 grated garlic clove, salt, pepper, a splash of pickle brine, and 1/4 cup of thinly sliced zucchini pickles. Use with meatballs, falafel, fish, on toast with tomato, or drizzled over baked potatoes.
Helpful tips
Notes
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