Crunchy Courgette Pickle
Tangy, crunchy, and bursting with flavor, this courgette pickle recipe is a delightful addition to your condiment collection. Thinly sliced courgettes and shallots are bathed in a sweet and tangy pickling solution infused with mustard, celery seeds, and a touch of heat from dried chilli. With a little patience, you'll have jars of zesty pickles ready to elevate sandwiches, salads, or cheese boards.
— Constant Cookbook
Ingredients
- 500g courgettes
- 3 shallots , finely chopped
- 2 tbsp non-iodised salt
- 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
Instructions
- Thinly slice the courgettes using a sharp knife, mandolin or slicing blade on a food processor. Put in a bowl with the shallots and sprinkle over the salt. Cover with ice-cold water, stir to dissolve the salt and leave for 1 hr. Drain the courgettes thoroughly and pat dry using kitchen paper or tea towels. If they stay too wet, the water will dilute the pickling solution.
- Meanwhile, put the pickling ingredients into a pan and bring to a simmer. Bubble for 3 mins, making sure the sugar has dissolved, then leave to cool until warm but not hot. Add the courgettes and stir.
- Scoop the mixture into 2 x 500ml sterilised jars (see below to find out how to sterilise a jar). Seal and leave for a few days in the fridge. Kept chilled, these will keep for a couple of months.
Cook Time
5M
Prep Time
PT15M
Yield
Makes 1 litre
Nutrition
- Calories: 6 calories
- Carbohydrate Content: 1 grams carbohydrates
- Sugar Content: 1 grams sugar
- Sodium Content: 0.25 milligram of sodium
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