Sweet & Sour Zucchini with Red Onions Method 1. Trim the ends of the zucchini and then using a mandolin slicer slice into a ¼ inch pieces. Peel the onions and again using a mandolin, slice the red onion into ¼ inch rings. 2. Separate the onion rings and put them into a large bowl along with the zucchini. Sprinkle with salt and mix to coat. Cover with cling film and place in the refrigerator for about 3 hours.
Ingredients 3 zucchinis 2 red onions 2 tbsps salt For the brine: 13.5 fl oz pickling vinegar 1 cup of sugar ¼ tsp turmeric 2 tsp yellow mustard seeds
3. Meanwhile put the vinegar, sugar, turmeric, mustard seeds and coriander seeds into a canning pan and bring to a boil. Turn the heat down and simmer for about 5 minutes. Remove the pan from the heat and let the brine cool to room temperature. Leave the salt on the zucchini and onions and drain well.
1 tsp coriander seeds (dry roasted over a medium heat for a few minutes)
4. Fill sterilized 17 fl oz Kilner® Jars with the zucchini and onions. Pour in the brine ensuring you leave ½ inch headspace. Tap the jars to remove any trapped air. Seal your jars and process* for 20 minutes using the water bath method, we recommend using the canning pan and rack. Adjust time for altitude†. 5. Allow to mature for four weeks in a cool, dry place before opening. Once opened, refrigerate and consume within one month.
* Refer to page 8 for processing details. † Refer to page 14 for altitude guide.
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