I have been thinking about how to curry favour with my son-in-law as I need a few jobs done and Kyle, a carpenter, is meticulous and super- efficient. Going by the moniker, ‘that tool in the tool box’, a self-inflicted title I might add, Kyle is the man you need when a door doesn’t line up with a wall.
I know he likes these pickles: I have seen him hoover down a whole jar in one sitting. They are delightfully old-fashioned but on trend. They often appear on a summer ‘tasting plate’ (an annoying term used in Australia for a mishmash of tit-bits on a plate) in some of the more fashionable wineries and restaurants about town. These pickles were popularised by Stephanie Alexander in the 1990s, taken from her seminal cookbook, The Cook’s Companion, a dictionary styled cookbook which has sold more than 500,000 copies to date. Her ‘bible’ sits on the shelf in many Australian homes. My copy is well-thumbed, splattered and stained.
During January and February, when it’s not uncommon to pick one kilo of zucchini a day, I make these pickles often and share the jars around. They make a handsome addition to a ploughman’s lunch, or give a vinegary crunch to a cheese sandwich.
Stephanie’s Zucchini Pickles
- 1 kilo small zucchini, sliced on the diagonal
- 3 onions, finely sliced
- ½ cup salt
- 3 cups white wine vinegar
- 1/½ cups sugar
- 1 Tablespoon yellow mustard seed
- 1 teaspoon dry mustard
- 2 teaspoons ground turmeric
Step 2. Covered in a vinegar, sugar, turmeric and mustard solution Toss the zucchini and onion with the salt in a ceramic bowl, then cover with cold water. Leave for one hour. Drain then return to the bowl. Combine the remaining ingredients in a saucepan and stir over gentle heat until the sugar has dissolved. Bring to a boil and pour over drained zucchini. Leave to cool. Use at once or pack into sterilized jars and refrigerate. Use within two months. Makes about five medium sized jars.
* Stephanie Alexander, The Cooks Companion, Penguin Books, Australia, 1996, p785.
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Ohhhh I fell in love with these at the beach last year! I must make some! (If only I had a glut 😥)
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I can bring more jars to the beach. Will you be coming?
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Yes, yes, yes – I love zucchini pickles. In the past few months we have had salad plates nearly every day or evening due to limited cooking facilities and the pickles are always on the plate. We’ve had your version and a more unsual ‘minced’ version. Both were from small regional producers so I’ll be looking out for them the next time I going that way. I was dubious of the minced version but they were just as nice.
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Were the minced version grated? Yes, it does sound odd- mincing them, since they are so full of water. I hope your kitchen is ready soon Fiona- it looked pretty well done last month in those photos you posted.
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Mmmmmm pickles…
Will go nicely with my A1 Bakery cheese pie.
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Hhahah, I think so Mr Tool- a very nice match.
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They look to be a very good thing indeed….love pickles. Mr Tool sounds to me to be what we would call a Clever Dick:)
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Hahahha, well yes… and no. I think he may not like that title as here, in the land downunder, the term ‘clever dick’ is often used to refer to a ‘smart arse.’ or someone who likes to sound their own trumpet, otherwise known as a ‘wanker’. Kyle is none of these things. Just a handy man with a good tool- no hang on, a handy man who uses his tool well…
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Mr T is very fetching in his paraphernalia. My grandma made a cucumber version of almost exactly this same recipe and she called them Bread and Butter pickles. No idea why the name but they were a favourite of everyone in the family. I like your name tho ‘son in law’ pickles. 🙂
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Stephanie Alexander says that she took the recipe from the old bread and butter cucumber pickle recipe.
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Ha! Now we know!
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That’s exactly how my mom made them, so many years ago. But, I can still remember that wonderful taste.
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Such an old recipe.Good memories.
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My family has just demolished 2kg of SA’s zucchini pickles. They graced the lunch table every lunchtime for the last 2 weeks. I omit the onion and they are just as delicious.
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Hahha, so it is not just my family. Yes, I can see that they would be just as tasty without the onions. Good old Stephanie comes to the rescue every zucchini season.
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Can I process these in a water bath so that I can store them in my pantry and enjoy them in the winter?
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I am not sure about the answer to this question, but will get back to you after I consult further with my pickling book, where there will be a similar recipe for pickled cucumbers. It is definitely worth finding out as then we can process the zucchini for much longer.
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They look fabulous! Love the Walter white photo!
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I know Mimi. It was a bit mean of me to use it but couldn’t resist.He came down a ladder looking like that and I asked him if he had a meth lab in the roof.
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Hahahahahahaha!
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Brilliant! My zuccs are slow to start this year. But when they get cracking I’m going to give this a go! Thanks Francesca ..😄
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Must try these! Love all pickles but sadly a lack of zucchini in these parts. Plenty of cucumbers and have already done 2 batches of those! As long was the tool in the tool box is sharp!
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I’ve been creating a few pickles lately as well as using more zucchini isn dishes than I ever have — recipes to come. I’ve never thought to connect the two and pickle zucchini. I am definitely going to bife this a try come summer, Francesca. Thanks for sharing.
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