Stephanie’s Zucchini Pickles racing through Manhattan

Cabs in  New YorkA favorite recipe from the fabulous Stephanie   – the recipe comes originally from Stephanie’s Cook’s Companion – by Stephanie Alexander.

You will need-

4-5 small zucchinis or a 2-3 large ones

2-3  onions (about the same proportion as zucchini)

1/2 cup of salt

3 cups of cider or white wine vinegar

11/2 cups of sugar

tblsp of yellow mustard seeds

tsp of dry mustard

2 tsps of ground turmeric
– Slice the zucchinis and onion (not chunky but not too fine either)   into a china or glass bowl
– Cover with cold water and allow to stand for about an hour
– Combine the remaining ingredients, stirring to dissolve the sugar,   and bring it all to the boil
– Pour over the drained zucchini and leave to cool for a while
– Have your jars clean and hot (preferably with plastic lids) and use tongs to pack the vegs into the jars
– Pour the hot vinegar over to cover well and seal down.
  (You could probably use margarine containers if you kept them in the fridge)
  This pickle does not keep all that well. You can actually eat them at once but they will keep for a month or two.  They tend to go a bit soft if you keep them too long … but it hardly seems an issue given
  how delicious they are.
You might also like this parsley sauce.

I got it out of a Mexican book ages ago and can’t remember where now. It is particularly quick and easy, as well as delicious with almost anything you can think of – from sandwiches to chicken, fish, vegetables, steak.
You will need: 1/2 cup chopped parsley, 1/4 cup chopped blanched almonds, 6 tblsps olive oil, 3 tblsps white wine vinegar, tsp sugar, small clove crushed garlic, s&p.
– Chuck the lot in a blender and whizz until you have a smooth sauce