Thursday, January 5, 2012

Zucchini Overload!

Jeremy & I have been so excited, because as the 10 year drought is officially "over", we are now allowed to occasionally use some water for the garden. So, last year, we revamped the vegie patch.

Pumpkins at the front, & zucchinis behind me.

When we first moved into this house we put in the 8 raised bed patch, but we could only use it for one season before the water restrictions came in. It has lain there dormant ever since, tormenting us with the possibility of fresh produce. It is now a curse! SO MANY ZUCCHINIS!! In the recent weeks I have made 70 bottles of zucchini preserves, & it has broken me. Now I just take the excess zucchinis into work - let the zucchinis go to appreciative homes I say, as I am sick of them.

For those who requested, here are the recipes I used. Enjoy xxxx

Zucchini Chutney.

1 kg zucchini
1 apple: cored
1 medium onion
1 capsicum
1 garlic clove: crushed
250gm brown sugar
250ml white vinegar
1 tbsp ginger: grated
1 tbsp English mustard
¼ tsp chilli flakes
½ tsp salt
  1. Cut the zucchini into small pieces: discard any large seeds.
  2. Finely dice the apple, onion & capsicum then place into a saucepan with the zucchini & other ingredients
  3. Bring to the boil.
  4. Reduce heat & simmer uncovered over medium heat, stirring often, until thick (about 45 – 55 minutes)
  5. Ladle into sterilised jars & seal.

Zucchini Pickle

1 kg zucchini
2 large onions
1 red capsicum
1/4 cup of salt

2 cups sugar
2 cups white vinegar
2 tsp mustard powder
2 tsp turmeric powder
  1. Chop the zucchini, onion & capsicum finely & place in a large pan.
  2. Add all the other ingredients
  3. Bring to the boil & the simmer over a medium heat until the mixture thickens
  4. If you wish to, at the last stage you can add 1 dessert spoon of corn flour (mixed into a paste with some vinegar) to assist with the thickening.
  5. Pour into sterilised jars & seal.

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