I have been playing around with all sorts of pickling recipes lately, both the lactic acid ferment variety and those done with vinegar. Today’s recipe is one of the latter and I am curious to know if the spices I used here might inhibit a lactic acid pickling as some spices are supposed to have an anti-microbial effect. I shall have to try it sometime to find out, I guess. Anyway, I put this recipe together as I like pickled zucchini and I wanted to use some small fresh root turmeric I found in my local store…
- 2 – 3 small zucchini
- 2 -3 tbsp. coarse pickling salt
- 2 cups vinegar
- Few pcs Turmeric Root
- 1 chunk dried Ginger Root
- 2 tbsp. each Coriander Seed and Green Peppercorns
- 2 Cloves
- 2 dried Chillies
First, cut up the zucchini into suitable chunks and sprinkle with the salt. Leave the pieces to macerate and throw off some water (about a half-hour should suffice).
You need to bash your turmeric and ginger root to expose a bit more surface area, or cut them into tiny pieces if you prefer.
Now, toast all your spices in a dry pan until they begin to give off their aroma and then add the vinegar. Bring it all to the boil, allow it all to simmer for 10 or 15 minutes, and then let the mix cool.
Finally, squeeze your zucchini pieces to get rid of excess water, add to a suitable jar and then fill with the vinegar mix. Cap and set in a cool, dark place to pickle.
About 2 weeks pickling is sufficient and, afterwards, you should keep them in the fridge. I like them eaten just as a side pickle, but these are also nice when added to stir fried dishes for a little tangy spark.