In truth, I make these all year round. But they get such a fresh burst of life in summer.
Dash them over salads, zing up some cheese. They are sweet and tangy and with just a little vegetable crunch, not to mention that underlying caraway hint.
And there’s the making process of course. Slicing and dicing; simmering and resting; sterilising the jars and then sealing them off.
A sense of calm.
The vinegary herby smells waft through the house, get into my skin and into my clothes.
I am standing in childhood kitchens, tugging on aprons, foraging in fridges, my special loving nanna in my thoughts.
This one’s for you Audrey. X
Nanna’s Zucchini Pickles
1 kg small zucchini
2 cups sugar
1 tsp carraway seeds
1 tsp celery seeds
2 cups white vinegar
1-2 tsp tumeric
2 tsp dry mustard (I have sometimes used seeds, or a mix of both, which also works well – you would need to adjust measures)
Slice the zucchini and onion. Soak these in a large bowl in lightly salted cold water for at least 2 hours. Drain well.
Place all other ingredients into a pot and boil. Then add zucchini and onion.
Cook until almost tender (a few moments only).
Bottle in very clean warm jars.
(If you’ve never sterilised jars, you can check out how to here)