Zucchini mustard: An unexpected twist to your summer preserves

When zucchinis beckon with attractive prices at market stalls and bountiful specimens in the home garden, it's certainly worth venturing into homemade preserves. Zucchini not only excels in casseroles and pasta dishes but with a bit of creativity, it can be transformed into delicious sauces.

There are numerous ways to process large quantities of zucchini. Its fairly neutral taste allows for many culinary experiments, from frying in the batter to porridges and cakes, ending with preserves. Most people have probably heard about zucchini ketchup by now. And no wonder because the recipe is not only simple but, above all, very tasty. Few people know that zucchini can also be turned into homemade mustard. It may sound strange and unusual, but after tasting it, everything becomes clear - this sauce is simply delicious.

Even the greatest lovers can get tired of zucchini fritters, especially when faced with an abundance of homegrown produce. It has long been known that one of the best ways to store zucchini is to prepare preserves. Zucchini can be pickled like cucumbers, transformed into the popular ketchup of recent years, or opted for a sister addition to ketchup—mustard.

When I made mustard for the first time, everyone was sceptical. How could it be zucchini mustard? But after trying it, everything became clear because this sauce is simply incredibly tasty. It pairs excellently with sandwiches, burgers, or grilled meats.

Ingredients:

                                      
• 2 lbs zucchini
• 1 onion
• 5-6 cloves of garlic
• 2 fl oz wine vinegar
• 1.4 oz mustard seeds
• 1 tsp turmeric
• 1 tbsp sugar
• 1 level tbsp salt
• pepper, salt, and sugar to taste
• vegetable oil

Method:

1. Soak the mustard seeds in the wine vinegar and leave overnight in the fridge to swell and release their aroma.
2. Peel, grate, and salt the zucchini. Mix well and refrigerate overnight.
3. The next day, chop the onion and garlic and sauté until translucent.
4. Drain the mustard seeds (reserve the vinegar) and add them to the pan. Sauté briefly.
5. Squeeze the water out of the zucchini and place it in a pot.
6. Add the vinegar from the mustard, turmeric, salt, pepper, and sugar to taste the zucchini.
7. Add the sautéed onion and garlic and heat briefly.
8. Blend the mixture and transfer to clean, sterilised jars.
9. Pasteurise the ready jars.

Zucchini mustard is a beautiful alternative to traditional mustard. It can be served with meat, sandwiches, or salads. Enjoy!