Making Zucchini, Smoked Paprika, Garlic, Cumin & Tomato Preserve
This smoky, garlicky zucchini preserve is rich with the warmth of paprika and cumin. Perfect for topping flatbreads or serving with grilled dishes.
Zucchini, Smoked Paprika, Garlic, Cumin & Tomato Preserve
If you’re craving something rich, earthy, and a little sultry, this zucchini preserve will blow your mind. Smoked paprika and ground cumin add warmth and depth to these tender slices, while a hint of tomato sweetness rounds it all out. Think of it as a Mediterranean pantry staple in a jar.
It’s excellent served over hummus, spooned onto flatbreads, or layered in a grilled vegetable sandwich. A little goes a long way, and once you open the jar, you’ll find yourself reaching for it every day.
Serves:
1000 ml jar (34 fl oz)
Time to Prepare:
25 minutes
Time to cook or cure:
10 minutes
Skill
Slicing, infusing, layering
Serves:
1000 ml jar (34 fl oz)
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Time to Prepare:
25 minutes
0 min
Time to cook or cure:
10 minutes
Skills:
Slicing, infusing, layering
Ingredients & Tools
Ingredients
- 7–10 small zucchini, sliced into 2 mm rounds (approx. 2.5–3 lb, or 1/8 inch thick)
- 1 handful sea salt (about 1/4 cup)
- 4 cloves garlic, grated
- 1 tbsp tomato paste
- 1 tbsp tomato flakes
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp white pepper
- 100 ml pickle juice
Tools
- 1000 ml (34 fl oz) sterile jar with lid
- Wide mouth funnel
- Mandoline
- Bowl
- Colander or sieve
- Tongs
Useful guidelines
Feeding your Starter
Our Starter is fed 100% Wholemeal Flour, this is to give the bread more flavour as the flour contains the wholegrain. You can use white flour or any other grain you prefer. The best flour for starting end feeding would be rye due to its high nutrient content and levels of naturally present lactobacilli.
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Directions
Simply follow these steps in order to make Zucchini, Smoked Paprika, Garlic, Cumin & Tomato Preserve
- Wash and dry zucchini thoroughly.
- Slice into 2 mm rounds using a mandoline.
- Rub with sea salt and let sit in colander over bowl for 30–40 minutes.
- Rinse thoroughly in cold water and drain well.
- Boil vinegar base with mustard seeds, bay leaves, peppercorns, and salt.
- Blanch zucchini briefly in hot brine, then drain and cool for 15 minutes.
- Mix zucchini with garlic, tomato paste, tomato flakes, smoked paprika, cumin, salt, and white pepper.
- Pack into sterile jar using funnel, pressing down gently.
- Pour warm brine over the top and seal.
- Cool completely before storing.
Storage
Store sealed jar in a cool, dark pantry (10°C) for 2–3 months. Once opened, refrigerate and consume within 3–4 weeks. Keep contents submerged in brine at all times to ensure freshness
Frequently asked questions
Q: What makes this preserve different from regular pickles?
A: This isn’t your typical sharp vinegar pickle. It’s about building flavor through spice—smoked paprika for that hint of woodsmoke, cumin for warmth, and tomato to balance the tang. The texture of zucchini when salted and blanched just right is silky, not mushy. It’s something you could eat from the jar or feature proudly on a dinner plate.
Q: Can I make this without tomato flakes?
A: Yes, though we highly recommend them for that pop of umami. If you don’t have tomato flakes, use double the amount of tomato paste—or better yet, finely chop a few sun-dried tomatoes for a deeper hit of sweetness and acidity.
Q: Can I water-bath can this for longer shelf life?
A: Technically yes, but you’d want to adjust the acidity level to ensure safety. This recipe is designed for fridge or pantry storage at stable cool temps. If you want to water-bath can, consult tested guidelines or use vinegar with 5% acidity and ensure the jar is processed correctly.
Q: Can I use yellow squash instead of zucchini?
A: Absolutely. They’re close cousins. Just make sure the squash is firm and fresh—older squash can get too soft once blanched. The result will be just as delicious, with maybe a slightly sweeter profile.
Q: How should I serve this?
A: This preserve loves a mezze board. It’s also amazing tucked into sandwiches, on scrambled eggs, or even stirred into warm couscous. Use it to dress up leftovers or add a punch to a simple grain bowl. Even grilled meat benefits from a spoonful on top—it cuts through the richness beautifully.
Fermented Vegetables
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