Zucchini Noodle Pickle Extravaganza!

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Today I am bringing you part 2 of my great Pickle extravaganza. These Zucchini Noodle Pickles are super tasty, the dash of turmeric gives them a glorious, bright colour and an interesting flavour that I think you will really enjoy.

They are not just great in salads and on Sandwiches, I often tangle them up with a pile of regular old Zucchini noodles and eat them with a beautifully baked piece of Salmon. Simple and delicious.

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Many of you asked via Instagram/twitter where I got this kick ass little accessory – please click through here  and get yourself one today. I noodle everything and anything that can fit through the top of this badboy, occasionally my finger goes through there too. not kiff.

Ingredients:

1 Kg Zucchini
1 Large Onion
1.5 Cup Spirit vinegar
0. 5 Cup red wine vinegar
0.5 Cup water
1/4 Cup honey or Organic Brown Rice Syrup (click link to buy online)
1tbs coriander seeds
1tsp mustard seeds
1 tsp turmeric
1 tsp black pepper corns
1 Pinch celery seeds
4 Bay leaves
3 x 500ml WECK jars or other jars are fine I suppose!

– Start by either Noodling or chopping up your Zucchinis and chucking them into a bowl. Cut your onion into fine rings and add them to the pile. Cover the veg with cold water and put in the freezer for 30 min. (This will help your veggies to maintain their glorious crunch – no one likes a soggy noodle.)

– While your veg is chilling, put the remaining ingredients into a medium sized pot and bring to the boil. Watch this pot like a hawk – mine over flowed everywhere and burnt onto my stove. The smell made me sneeze for about 2 hours * Eyes are watering as I type in memory.*

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– Take your cool veg out of the freezer and drain completely.
– Distribute them evenly amongst your 3 jars (pack them in nice and tight).
– Pour your hot pickling liquid over the Zucchini ribbons until they are completely submerged. Make sure you distribute all the peppercorns, bay leaves etc amongst all the jars so that 1 jar doesn’t have all the pizzazz.
– Put the lids on and LEAVE TO COOL COMPLETELY.  it is so tempting to try them before but you have to wait until all that goodness has seeped in.
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Hello Pickle!

I have been something of a pickle cruncher for pretty much my entire life. Seriously, I was virtually eating pickles in the womb. Well, my Mom was – it was her biggest craving while I was snugly baking in her tummy (and crab curry apparently, but that is a tale for another day). There is something about their crunch and tang that makes your tongue go all funny at the back, and your cheeks sweat a little that I just love. Because of this pickle brine that runs through my very DNA, our household goes through the tangy little suckers like nobody’s business, and let me tell you- great pickles don’t come cheap! This crunchy craving was seriously effecting our bottom line. Seriously, go to the Supermarket and see for yourself. Daylight Robbery. This is part of what makes good old fashioned Pickling so damn satisfying.  My entire stash cost me approx R40 and I came out with 6 Jars, stuffed to the rim.

I chose to store my Pickles in Weck Jars. Why?  They are the best looking jars in the business; they are used by my spirit animal – Martha Stewart; They seal brilliantly well and all it takes is one tug of the little rubber tab and the seal pops open (I have smashed bottles before just trying to get under the damn lid!). I buy my Weck online from a local company who goes through all the admin of importing them. Click through here, think seriously about clicking on the ‘Large Volumes‘ button and ordering a case of jars. They will set you back a couple of bucks but you will seriously use them for life.

Before you get completely overwhelmed with excitement, please ensure that you have the following in your possession:

3 x 500ml Glass Jars (I use the WECK Tulip Jar)
800g Radishes
2 Cups Spirit Vinegar
2 Cups Water
60ml Raw, unfiltered Honey
1 tbs Coriander Seeds
1 tbs Mustard Seeds
1 pinch celery seeds
1 tsp black pepper corns – whole
4 bay leaves


colinder
1. Start by chucking your Radishes into a colander and giving them a good scrub. I choose not to peel them because their skin turns the Pickles a beautiful pink colour after about 24 hours. Once they are all scrubbed, use a sharp knife or a Mandoline  and cut the Radishes into thin slices (see picture below). I use a Mandoline, but very cautiously, I had an incident a while ago that haunts me, and my finger, to this day. The thickness of your slices is entirely up to you, obviously the thicker the slice, the bigger the crunch.

2. Once all the Radishes are chopped, distribute the slices amongst the 3 jars. It might seem like you have WAY too many Radish slices, this problem can be solved by simply forcing them into the jars.

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pot
3. Once your Radishes are safely in their vessels, combine the remaining ingredients in a medium sized saucepan and bring to the boil. As soon as the liquid boils, and the honey is dissolved, turn off the heat and pour over the radishes until they are completely covered. Make sure you equally distribute all the little seeds and pips between the jars otherwise 1 jar will get all the Pizzazz. 
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4. As soon as your Radishes  are safely underwater and well on their way to becoming insanely delicious pickles, seal the jars and let them cool. Only once they are cool will they be ready to eat, DO NOT OPEN THE JAR until they are cool and all the delicious juices have had time to do their thing.

Enjoy your pickles with every and any food stuff or just on their own, straight out of the jar.