Zucchini Pickle

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There’s not much that gives a feeling of abundance like zucchini does. It grows easily and prolifically, some people complain that it provides too much food, and then end up gifting some of their harvest to me. I end up picking most of mine before the flowers have dropped off, eager to make all kinds of zucchini cakes, zucchini gratin, minestrone and other soups, and making this zucchini pickle to accompany cheese and cold meats for the year ahead.

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Ingredients
1.3kg zucchini
200g onions (2 small-medium ones)
150g salt
Water for rinsing the salt off
5 teaspoons yellow mustard seeds, crushed
1 teaspoon dry turmeric or 3 teaspoons freshly grated
2 tablespoons finely grated fresh ginger, or 1 1/2 teaspoons dried
85g honey (around 2 tablespoons)
500ml cider vinegar or white wine vinegar

Grate the zucchini and finely dice the onions. Mix with the salt in a bowl and set aside for at least half an hour, or overnight. Drain the liquid, rinse the vegetables, and then drain again, squash them into a fine sieve to remove as much liquid as possible.

Sterilise some jars and lids and keep them warm.

When the vegetables have been drained and rinsed, put them in a pot with the spices, vinegar, and honey. Bring to the boil with the lid on, reduce the heat, and simmer with the lid on for 20 minutes. Remove the lid and simmer for another ten or twenty minutes, until most of the liquid has evaporated and the onion tastes cooked. Put into the sterilised jars, put the lids on, then turn them upside down for a few minutes. Turn the right way up again and leave them to cool.

This pickle will taste best after it’s been in storage at least a month. It keeps for around 12 months in the cupboard. I’ve opened ones that were two years old and they were still good.

One day I hope to have enough zucchini to make this recipe and this recipe. This year we’ve had two plants, next year I think we will have four or more.

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Roasted Butternut Squash and Spinach Salad with Cheese

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I’ve never successfully made a hard cheese with a natural rind before.

On a biodynamic fruit day, back when we still had Buttercup the cow, I mixed some of her milk with some of our goats milk, cultured it, sort-of followed an asiago recipe (I am not so good with all the continuous stirring), pressed it, salted it, and put it in the makeshift cheese cave to age. Roughly once a week, mostly on other biodynamic fruit days, I would tend to the cheese. I would rub more salt on it, brush it, to keep the growth of some things in check, and to help it form a rind. For months I looked at this cheese every week, wondering what it would taste like.

After around five months I cut into it. It’s probably the best cheese we’ve ever tasted!

Today I made this salad with it. Feta is really good in this, as is any hard cheese, or you can use chopped walnuts instead. This is a good salad to make ahead of time, it will keep in the fridge for a couple of days, just make sure the squash has fully cooled down before you add it to the spinach.

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Roasted Butternut Squash and Spinach Salad with Cheese
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Simple Wonderful Lamb Burgers

These are the perfect burger. They’re juicy and full of flavour yet they hold their shape.

Minimally seasoned with garlic and herbs to let the taste of lamb shine through they can be served in a variety of ways; with tzatziki and greek salad, with gyros or kebab toppings, with traditional burger accompaniments like fried eggs, salads, and sauces, or with any vegetable side dish…even Swedish braised red cabbage.

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