Zucchini mustard: The surprising new condiment you need to try

When zucchinis are attractively priced at market stalls, or you find splendid specimens in your home garden, it's worth starting on homemade preserves. Zucchini works great in casseroles and pasta and can be turned into delicious sauces with a bit of creativity.

There are many ways to process a large amount of zucchini because its fairly neutral taste allows for many culinary experiments, from frying in breading to oatmeal and cakes to preserves. Everyone has probably heard of zucchini ketchup. It is no wonder that the recipe is simple and very tasty. However, few people know that zucchini can also be turned into homemade mustard. It may sound a bit strange and unusual, but after trying it, you'll realize this sauce is simply delicious.

Even the biggest zucchini lover can tire of zucchini fritters, especially when faced with an abundance of this vegetable from home cultivation. It's well known that 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 exist? But after tasting it, everyone understood — this sauce is simply amazingly tasty. It goes well with sandwiches, burgers, or grilled meats.

Ingredients:

                                      
• 2 pounds of zucchini
• 1 onion
• 5-6 cloves of garlic
• 2 ounces of wine vinegar
• 1.4 ounces 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 refrigerate them overnight to allow them to swell and release their aroma.
2. Peel the zucchini, grate them, and salt. Mix well and put in the refrigerator 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 and turmeric, salt, pepper, and sugar to taste.
7. Add the sautéed onion and garlic and heat for a little 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!