Crunchy courgette pickle

Crunchy courgette pickle

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(17 ratings)

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Cooking time

Prep: 15 mins Cook: 5 mins

Skill level

Easy

Servings

Makes 1 litre

Try this fresh, sharp pickle with cold poached salmon, burgers off the barbecue or just buttered bread

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
6
protein
0g
carbs
1g
fat
0g
saturates
0g
fibre
0g
sugar
1g
salt
0.25g

Ingredients

  • 500g courgettes
  • 3 shallots, finely chopped
  • 2 tbsp non-iodised salt

For the pickling liquid

  • 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

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, August 2010

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Comments

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papertigress's picture

I wonder how much is a serving of this...?

sarah1305's picture
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Very tasty and yummy. Works just as well without celery seeds.

mickyjohnson's picture
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I should have rated this 5 star. It's absolutly lovely I can't leave it alone Good job it's very low in calories as I ate 2/3 of a jar in one go.
Will be making this again and again. When the jar was finished I used the pickling sauce as a dressing on my salad. One of the best courgette recipes I have tried .

jcallow's picture
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lovely on top of tikka marsala

jen_gunn's picture

I just made this and the sauce i very runny, is this correct?
Does it have to kept in the fridge even if I boiled the jars for about 15 minutes. This was my first time trying to make pickles and I was a bit lost!

gailjones's picture
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What a fantastic way of using up courgettes. A really nice pickle. I can see me making this every year. The mustard and chilli give it a lovely flavour.

mickyjohnson's picture
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I will definatley try this pickle as I have picked yet another 10 courgettes today

jennybridger's picture

Other than the mustard powder & the chilli, it's the same as a recipe i use for cucumbers, from my canadian family, that we call "bread and butter pickle"

And i made 2 kilner jars yesterday with my own cucumbers!

castmyeyes's picture
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This recipe is incredible! I made a batch a week or 2 ago and i find myself eating it straight out of the jar when peckish and also as an accompaniment to anything vaquely mediteranean or with cheese. Goes very well with a roasted vegetable couscous. Took a jar round to my mother who loved it too. Well worth making. mouth watering!

gingerbex's picture
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A very nice pickle which i have made a few batches of, I would recomend you leave for a few weeks before eatting - as the taste definatly gets better with age!

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