Pickled courgettes
Prep:
5 mins
Cook:
5 mins
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.
