Lime and ginger pickled zucchinis
We serve these pickled zucchinis for breakfast with yoghurt. It’s an easy and tasty way to use this generous yielding vegetable. You can play with other flavours variations. Maybe use grape instead of lime, add lemon balm or other herbs to the syrup. We don’t make a too big portion at a time. As we pickle the zucchinis raw in cooled syrup they will not keep for more than 3-4 days in the fridge
Ingredients
Fresh Zucchinis (amount depending on size)
1 liter water
450 g of caster sugar
3-4 lime juice and zest
About 2 tablespoons grated or finely chopped fresh ginger
Procedure
Bring water and sugar to boil until the sugar has dissolved. Turn off the heat and add juice and zest from the lime and grated ginger. Let the syrup cool a little.
Slice the zucchinis lengthwise on a mandolin (thinly sliced round slices will also do). Add the zucchinis to the syrup and let marinated for 24 hours in the fridge.
Top yoghurt with slices of zucchini and a few spoonfuls of the syrup. We like to top with honey roasted granola or salt roasted almonds and fresh basil.
Note: Salted, toasted almonds are very easy to make. For 200 g of almonds bring 2 dl of water and 4 tbsp salt to boil until the salt dissolves. Turn of the heat and pour in the almonds and leave for about 15 min. Meanwhile heat the oven to 200 degrees. Pour off the water through a sift. Spread the almonds on a baking tray covered with a baking sheet. Roast for about 15 minutes. Watch out the almonds don’t burn. They should be nice and crunchy but not bitter.