Zucchini & Fennel Flower Pickle
Sunday's swap meet meant we all brought zucchinis from our gardens. I had to giggle. It's worth a try, isn't it? But no-one wants zuccs at this time of the year - we're trying to offload them! I've made zucchini fritters, zucchini slice, zucchini cake, zucchini pizza, spiral zucchini pasta, vietnamese zucchini noodle salad. I kinda feel like Forest Gump's friend listing all the things you can do with shrimp. I've even dehydrated it for winter soups.
This year, I finally got around to zucchini pickle. I love pickle. However, I can't just all out follow a recipe, can I? The rebel in me refuses to. And I like to use things in my garden that ordinarily wouldn't have a use. This time, it was fennel flowers. I let the fennel go to seed, so that the bees can buzz around it, and the self seeded fennel has gotten big this year. I always save the fennel seeds, and have a big jar of them from last year, but I thought the flowers themselves would add a delicate taste to the pickle along with the other spices. I have to say, this is a revelation. Try googling 'zucchini and fennel flower pickle' - I bet you can't find it! You read it here first!
The fennel flowers look so pretty. I imagine if I was serving this as part of a cheese plater (vegan cheese, of course - or even some kind of dip like white bean hummous) I'd garnish liberally with the pretty fennel flowers - making sure there's no bees, of course. Sorry bees. I hope you don't mind sharing!
Zucchini & Fennel Flower Pickle
- Yellow and green zucchinis - you can also add dill squash, which I did here.
- Apple cider vinegar - about the same as your veggies, cup wise (eg 1 cup of veggies = 1 cup of vinegar)
- A few heads of fennel flowers, with the flowers picked off
- an onion or a few spring onions
- 2 tsp each of fennel seeds, mustard seeds, pepper corns, turmeric
- 1 pinch of chilli or you can dice a mild chilli into the mix
- 1 tbsp of salt
- 1 cup sugar (I used coconut sugar, and added it until I got the right balance between sweet and sour - this will be personal for everyone).
Firstly, slice your zucchinis with the mandolin setting on your grater or very thinly slice them. Cover with water and salt and leave for 2 hours, then drain.
Bring the ACV (you can use half ACV, half white wine vinegar for a milder vinegar taste) to the simmer with the spices, for about 5 minutes. Add the zucchini and simmer for 3 minutes. Add to sterilised jars, and then put the jars in boiling water for about 5 minutes to seal (you should hear the jar lid 'pop'). I store mine in the fridge, but I don't expect these will last long!
This post was created for #fruitsandveggiesmonday, an iniatitive by @lenasveganliving on Steem. Join in with your vegan recipes on Mondays to win, and get inspired by great plant based food. Natural Medicine also proudly contributes a little steem to the reward kitty.
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hahaha
Not googling
I believe you ;D
Oh flowers to eat...I am fascinated by this ;D
Ha! Yes, they are so good. There are lots of flowers I eat in our garden! Nasturium, calendula, fennel, elderflower, even zucchini flowers!!!
Sounds exotic....
Of course having said that, some Indians believe eating Rose petals when they are pregnant gives the child beautiful skin....:D
Oh what a beautiful fun fact!!!!!
Yummy! This could easily be a creativecoin post too ;>)
P.S. Ever heard of lifestyle? I feel you fit that tag ( like a glove ) too
xx
I did use #creativecoin. I forgot #lifestyle xx
I always forget lifestyle. It's that someone told me that my posts ( often ) fit that tag, that I thought about it now and try to spread the word ;>)
xx
I must visit their front end!
Same here :>)
@riverflows, Genuinely i have to say one thing and that is, it's reflecting as nature itself served these Plates. Keep experiencing Natural Abundance and stay blessed always. 🙂
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May I just say this is perfect in so many ways? I bet your gut flora is just having the best party feeling happy and full of love :D
They really are pretty and your unconventional pickles are success without any doubt! I love your photos as well. Well done! 💚🌿💚
It really is so funny how prolific zucchini is and how much everyone tries to pass them along! Good thing it is such a versatile veggie to use in so many ways. I haven't tried pickling any yet, but boy is this on my list for this summer! I think we've used the dill flowers in pickling before, but love the idea of using fennel. Looove the taste of fennel in just about anything!
CONGRATULATIONS TO YOUR 3rd PRIZE Dear @riverflows 💚🌿💚
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You have been 🙏 curated by @njord