I love a good garden pickle.
At any given time, our kitchen bench will be home to numerous pickles and/or ferments using the produce from Jennee’s garden. NB for any inexperienced players out there; Jennee is my wife and she’s a heck of a good gardener.
Grow something, pickle it and be truly impressed with how good that can be.
I like this recipe equally as good with either cucumber or zucchini. Double or triple the recipe if your love for pickles is high.
BREAD & BUTTER PICKLES
1 kg cucumbers or zucchini, cut into 5mm slices
1 brown onion, sliced into 5mm rings or half circles
2 tablespoons coarse salt
1 cup (250 ml) apple cider vinegar
1 cup (250 ml) white vinegar
2 cups caster sugar
1 teaspoon each ground turmeric and whole coriander seeds
1 tablespoon yellow mustard seeds
In a large bowl, add the cucumbers, onion and salt. Cover the bowl with plastic wrap, and place in the fridge for 4 hours to a day.
Tip the cucumbers and onions into a colander to drain the excess liquid.
Place a non-reactive pan over medium heat. Add vinegar, sugar, turmeric, coriander and mustard seeds and stir to dissolve the sugar.
Once the sugar is dissolved, add the cucumbers and onions to the pickling liquid, and allow them to simmer in the saucepan for 1 minute.
Jar them up and stash in the fridge for a few days before eating so the pickles can get their little sexy-time taste-good party going on.
Pickles will last for at least a few months in the fridge.