My Kitchen Garden Zucchini Pickle

Step 3 while the zucchini is sitting in the salt brine you can prepare the onion and other pickle ingredients.

My kitchen garden zucchini pickle. Slice the onion into fine pieces. Toss the zucchini with the salt in a large bowl. Maria ciavarella is my green garden a business that provides a local and experienced resource for talks demonstrations and workshops for councils and community groups and even personalised at your home on many aspects of sustainable household practices especially in the area of growing food preserving food and cooking with the bounty of the organic garden. Salt zucchini and onion with 1 tablespoon salt and let drain in a colander set over a bowl 1 hour.

Thank you for watching and supporting my vids. Drain and transfer to a large heatproof bowl. When the oil is hot add the garlic onion and jalapeno if using and cook until the onion is slightly cooked but still crispy about 5 minutes. Place all the grated zucchini into a bowl stir through the salt and then cover with water just enough to cover the top of the zucchini.

It can grow vigorously putting out seemingly endless tendrils and fresh tips even. Passionfruit is a glorious lush looking vine with glossy green leaves and flowers that are intricate and beautiful. 1 in a large bowl add thinly sliced zucchini and onions 2 tsp salt 4 cups water mix around then cover with a lid let set for an hour and half or until vegetables start to soften. Place zucchini and onions into a large bowl cover with water and stir in salt until dissolved.

Here s how i lacto ferment or pickle zucchini all home grown organically and demonstrated in our outdoor makeshift kitchen. While the zucchini is chilling prepare for canning as follows. Slice zucchini into 1 3 thick rings discard the ends. Let the vegetables soak in the salted water for at least 2 hours.

Pack the zucchini down with a clean cooking utensil if needed. Pickle pipes on amazon. Place a canning rack in a large pot and put four pint jars lids removed onto the rack. Heat the oil in a large saucepan over medium heat.

Chill for 3 hours in the fridge then drain and pat dry with a paper towel.