THE FRENCH CALL IMMATURE MARROWS COURGETTES, and so do we Irish. You might know them as zucchini, but, as they say, a rose by any other name is still as sweet, and so is this easy-to-grow, verdant beauty. They’re close relatives of squashes and pumpkins, and they thrive in Ireland even in the harshest summers. With all that welcome abundance, enterprising and thrifty home gardeners and cooks are constantly on the hunt for ways to use and keep this staple vegetable in the kitchen.
I love to flavor this versatile condiment with cilantro leaves (which we Irish call coriander), for their lemony, peppery, herbal taste that hints at arugula and mint. Pickled zucchini are both spicy and sweet, and are delicious served as a spread on fresh crusty bread, as a side dish to strong and gamey roast meats, or ladled over steamed vegetables.
MAKES ABOUT
1 CUP / 240 MILLILITERS PICKLED ZUCCHINI
1 mild chile pepper (I suggest ancho or poblano), finely chopped
Small bunch of fresh cilantro (also called coriander), freshly chopped
2 cups / 480 milliliters rice wine vinegar
3 tablespoons light brown sugar
4 garlic cloves, crushed
1 tablespoon Thai fish sauce (nam pla)
1 small zucchini (or courgette, for some), cut into ½-inch / 1-centimeter slices
In a medium saucepan over medium-low heat, combine the chile pepper, cilantro, vinegar, brown sugar, garlic, and fish sauce and simmer for 10 minutes, allowing the flavors to blend.
Turn off the heat and add the zucchini slices to the brine. Cover and allow the mixture to stand for 30 minutes. Ladle into a small, clean jar and refrigerate for at least a week before eating. This will keep in the refrigerator for up to 1 month.