Pickled courgettes

Prep: 5 mins
Cook: 5 mins
Pickled courgettes
Fresh, crisp and zingy pickled courgettes perfect with cheeses or on top of sandwiches.
 

For the pickling liquid

500g courgettes

1 small onion, finely chopped

2 tbsp non-iodised salt

If you kike it spicy, add 1 deseeded chilli, chopped

500ml cider vinegar

140g golden caster sugar

1 tsp mustard powder

1 tsp mustard seeds

1 tsp celery seeds

½ dried chilli, crumbled

1 tsp ground turmeric

Thinly slice the courgettes. Put them in a bowl with the onion and sprinkle over the salt.

Cover with ice-cold water, stir to dissolve the salt and leave for 1 hour.

Drain the courgettes thoroughly and pat dry using kitchen paper then set aside

Put the pickling ingredients into a pan and bring to a simmer.

Bubble for 3 minutes, until the sugar has dissolved, then leave to cool until warm.

Add the courgettes and stir.

Scoop the mixture into 2 x 500ml sterilised jars.

Seal and leave for a few days in the fridge. 

Serves
Makes 1 litre

Preparation Time
5 minutes

Cooking Time
5 minutes

Main ingredients
Vegetables, Sugar, Chilli, Spice

Recipe Type
Dressings & Sauces

Level of Difficulty
Easy

These last refrigerated for 2 months.
 

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