Pickling Zucchini

(Lycopersicon esculentum )

A popular crimson red medium tomato with great taste that tolerates low night temperatures, so it is ideal for cooler area. A Russian heirloom that is an early producer. A tough and vigorous producer that needs staking.

An attractive cultivar medium sized, scarlet red fruit that is full of flavour. Tolerant of cool night temperatures and ideal for cool climate gardens

Flavours/Food Partners

A rich flavored tomato that partners well with Latin herbs like garlic, oregano, marjoram, rosemary and thyme. Use with any good salad vegetable, Nasturtium flowers and mixed fresh herbs to make an attractive and tasty salad.

Health/Cooking/Medicinal

Like all tomatoes, Red Russian is high in the cancer fighting agent, Lycopene and also Vitamin C. For a classic rich sauce cook and mix with garlic, marjoram, sweet basil, diced shallots, and fresh pizza thyme. Finely dice, mix finely chopped shallots, fresh pesto basil and extra virgin olive oil and place on lightly toasted Turkish bread then top with an anchovie for a special homemade bruschetta.

Landscaping/Planting

Plant in an airy, sunny position in well drained soil or very large pots. Requires a 1.1 to 1.4 m stake.

Cultivation/Fertiliser

Like all tomatoes it must receive a deep soaking when almost dry and should not receive overhead watering. Feed regularly with Seasol and Powerfeed. A small amount of dolomite lime after planting will make stronger plants. Remove side shoots and develop two or three main leaders. Harvest when fruit is full color

Herb Attributes

Position Full Sun
Height 1.2m
Width 50cm
Categories: ,

Description

(Cucurbita pepo ‘Black Beauty’)

Recipe

Pickles are a tasty and exciting addition to any lifestyle and culinary range. The secret to a unique, flavourful pickle is in the spices you add to the brine. Take 1kg Pickle Me Zucchini, 250gm onions, 1 large capsicum, ¼ cup of salt, 1½ cup sugar, 500ml cider vinegar, 1 teaspoon celery seed, 1 teaspoon grated turmeric, 4 teaspoons dried Renaissance Herbs (choose from Rosemary, Basil, Dill, Thyme, Oregano, Sage, Coriander leaf, Garlic etc.) Slice zucchini and onions then place in large bowl and cover with salted water for 3 hours then drain off water. Mix sugar, vinegar and herbs/spices then bring to the boil. Simmer for ten to fifteen minutes then poor over zucchini/onion mixture and let stand for 2½ hours. Bring back to the boil and simmer for a few minutes. Place hot mixture in sterile jars and seal and let stand for at least 24 hours.

Description

An attractive cultivar that produces ample amounts of succulent dark skinned fruit. It also has masses of yellow flowers meaning it can be grown for the flowers and the fruit.

Planting/cultivation

Require regular applications of Seasol and Powerfeed. Deep soaking when needed. No other special treatment required.

Herb Attributes

Harvest DECEMBER TO MAY
Position LIGHT FROST, FULL SUN
Height 60CM
Width 1.0M

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