When you have 5 zucchinis overtaking your small vegetable garden, and have a difficulty to throw away things, you spend most of your days in the kitchen trying to save what can be saved. I'm drowning right now. But it's also a lot of fun!
Makes 8 small cans.
A word regarding acetic acid; acetic acid has a very low pH and shall thus be poured into water, absolutely never ever the other way around. You should also wear safety glasses when doing this. Rinse with lots of fresh water if you accidentally spill. Do not use kitchen utensils made of aluminium.
If you cannot find vinegar with 12% acetic acid you have to re-calculate the amount of water needed; more water and less vinegar if the % is higher, less water and more vinegar if the % is lower.
If you work with aseptic technique and sterilise the cans properly, this pickle will last for years unless the cans are opened.
approx. 2 kg zucchini (1.2-1.5 kg when peeled and cleared)
300 mL distilled vinegar (acetic acid 12% - very important!)
450 mL water
1.5 kg sugar
peel from 1 organic lemon
1 thumb size of fresh peeled ginger
Surface pattern designer who loves folk art, gardening and the good things in life.