Name: Homemade Christmas pickles recipe
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 5 medium zucchini; 20.00 ml salt; 3 small red onions; 375.00 ml white wine vinegar; 82.50 ml white sugar; 2 tsp mustard seeds; 6 peppercorns; 20.00 ml fresh dill sprigs; 2 bay leaves; 2 small dried chillies

by Greer Worsley Last updated on 10/05/2022

Whip up a batch of these quick pickled zucchini and red onions ready to enjoy with your Christmas ham. They’re also a delicious addition to a cheese platter, their tangy crunch pairing beautifully with a sharp cheddar and crisp cracker. - Greer Worsley

Ingredients

5 medium zucchini
1 tbsp salt
3 small red onions
1 1/2 cups white wine vinegar
1/3 cup white sugar
2 tsp mustard seeds
6 peppercorns
1 tbsp fresh dill sprigs
2 bay leaves
2 small dried chillies

Method

Step 1

Slice zucchini into thin rounds and place in a colander set over a bowl or basin. Sprinkle over salt and toss to combine. Allow excess liquid to drain away.
Step 2

Peel onions and slice into very thin rounds.
Step 3

Place vinegar and sugar in a small saucepan and bring to the boil. Stir until sugar dissolves. Add mustard seeds and peppercorns.
Step 4

In a one-litre jar or two 500ml jars, layer zucchini and onion until full, adding a few dig sprigs into each layer. Poke bay leaves down the side of the jar, and press the dried chillies onto the top. Carefully pour the hot pickling liquid into the jar over the vegetables. Seal with a lid. Allow to cool, then refrigerate until ready to use.

Recipe Notes

from Australia’s Best Recipes team

Makes a 1 litre jar or two 500ml jars.

This quick pickling method results in pickles that are ready to eat the next day. If you want them to last longer than a few weeks in the fridge, you can use sterilised jars and follow some traditional canning methods to preserve the contents of the jar.

I used a mandoline to slice the zucchini and onion for a perfect even cut.

Recipe and photo by Greer Worsley.