RECIPE: Bread and Butter Pickled Zucchinis

Recipe and Images by Maja Baska

Looking to switch up your classic banana bread recipe? Why not try adding a savory twist with miso paste? This unique ingredient will add depth and complexity to the familiar flavors of banana bread, resulting in a delicious and unexpected treat that's sure to impress.

BREAD AND BUTTER PICKLED ZUCCHINIS

Ingredients:

1 kg zucchini’s (or cucumbers) thinly sliced or mandolined
2 onions thinly sliced
Put these two in a bowl with 60g salt, leave for an hour or so, then rinse. Place into sterilised jars (or just clean jars if you plan to eat quickly and keep in the fridge)

Brine:
1 tablespoon coriander seeds
1 tablespoon mustard seeds
Half teaspoon turmeric
One dried bay leaf for every jar you are filling.
2.5 cups apple cider vinegar
1 cup brown sugar
Depending on how much you like salt… I always add a bit of salt to.

Method:

Cook all these brine ingredients together until the sugar has dissolved and the spices have flavoured the liquid, about 5 mins.
Pour the hot brine over the zucchini and onion in the jars, seal them up and turn upside down.
Keeps for a couple of months in the fridge. Goes exceptionally well with… not surprisingly…. Bread and butter.