- 500g courgettes
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 3 shallots, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 tbsp non-iodised salt
For the pickling liquid
- 500ml cider vinegar
- 140g golden caster sugar
- 1 tsp mustard powder
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 1 tsp mustard seeds
- 1 tsp celery seeds
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- ½ dried chilli, crumbled
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 1 tsp ground turmeric
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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.
How to sterilise your jars
Wash them in hot, soapy water, then dry in an oven heated to 170C/150C fan/gas 3 for at least 10 minutes. Always ladle pickles, jams and chutneys into jars while the jars are still warm.