Zucchini mustard: A surprising twist to elevate your condiments

When zucchinis at appealing prices are available at market stalls and abundant specimens are found in your home garden, it's a great time to start making homemade preserves. Zucchini works well in casseroles and pastas, but with some creativity, it can be turned into delicious sauces.

There are many ways to process a large amount of zucchini because its fairly neutral taste allows for various culinary experiments, from frying and baking to making preserves. Everyone has probably heard of zucchini ketchup. No wonder, as the recipe is not only simple but also very tasty. However, few people know that zucchini can also be made into homemade mustard. It may sound unusual, but after trying it, you'll see that this sauce is simply delicious.

Even the biggest zucchini enthusiast can tire of zucchini fritters, especially when home-grown zucchinis are abundant. One of the best ways to store zucchini is to prepare preserves. Zucchini can be fermented like cucumbers, turned into the popular ketchup of recent years, or made into a sister condiment to ketchup—mustard.

When I made mustard for the first time, everyone thought I was crazy. How could something like zucchini mustard even exist? But after tasting it, it became clear because the sauce is amazingly tasty. It pairs well with sandwiches, burgers, or grilled meats.

Ingredients:

                  
• 1 kg of zucchini
• 1 onion
• 5-6 cloves of garlic
• 60 ml of wine vinegar
• 40 g of white mustard seeds
• 1 teaspoon of turmeric
• 1 tablespoon of sugar
• 1 level tablespoon of salt
• Pepper, salt, and sugar to taste
• Vegetable oil

Preparation method:

                
1. Pour the mustard seeds with wine vinegar and leave them in the fridge overnight to swell and release their aroma.
2. Peel the zucchini, grate them, and salt. Mix well and put in the fridge overnight.
3. The next day, chop the onion and garlic and sauté them until translucent.
4. Drain the mustard seeds (keep the vinegar) and toss them into the pan. Sauté for a short while.
5. Press out the water from the zucchini and put them in a pot.
6. Add the vinegar from the mustard seeds to the zucchini, along with the turmeric, salt, pepper, and sugar to taste.
7. Add the sautéed onion and garlic and heat for a short while.
8. Blend everything and transfer to clean, sterilized jars.
9. Pasteurize the ready jars.

Zucchini mustard is an excellent alternative to traditional mustard. It can be served with meats, sandwiches, or salads. Enjoy!