Crunchy courgette pickle

Crunchy courgette pickle

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(21 ratings)

Prep: 15 mins Cook: 5 mins


Makes 1 litre
Try this fresh, sharp pickle with cold poached salmon, burgers off the barbecue or just buttered bread

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal6
  • fat0g
  • saturates0g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein0g
  • salt0.25g
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  • 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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  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.

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Comments (31)

lizleicester's picture

Doubled the amounts + then had to use a strange mix of cider, white wine and sherry vinegar but it didn't seem to affect the outcome!

johnbd27's picture

Excellent, made this a couple of weeks ago and just tried it today. Didn't have all the ingredients, no mustard powder or celery seeds and used some white vinegar in place of cider vinegar but the result is great

amiiwu's picture

Delicious. I've made this 3 or 4 times now, with yellow and green courgettes and with red or white onions instead of shallots. There's always lots of liquid left in the jar, I use it to flavour couscous. The flavour is lovely, sweet and sharp at the same time and is a good way to use up gluts. It keeps for weeks in the fridge and makes an unusual alternative to courgette chutney. Didn't have celery seeds so used a small amount t celery salt. Try this recipe!

gillyflower12's picture

Well I tried the ideas of youngone. Didn't find much difference. I love this pickle.

gillyflower12's picture

I found this delicious. It was quick, easy and a change from the regular pickles. I made it exactly as said, but the next time I will follow the ideas of youngone - 13/4/11. Just to see what it gives.

mrsrusch's picture

First rate - will make it again as soon as I have enough courgettes.

roseblossom4's picture

This is a fabulous recipe - my husband, mother and nephew are so fond of it that I'm making at least three batches a month now, using and giving away the oldest batch as the flavour improves over time. This Christmas I'll be using it to compliment cold meats, pickled cabbage and red onion and rosemary confiturra.

I've made one small change: I like things spicy, so I throw a handful of dried chilli flakes at it without weighing or measuring. It's different every time and certainly has the punch that I want!

catie74's picture

Fabulous. So easy and so good

carlisc's picture

Easy and very tasty, thoroughly enjoyed it!

davidbowieslovechild's picture

I added more chilli for a little extra kick too. Made these a couple of times now & they're just gorgeous.

toizy86's picture

This recipe is fabulous.So easy to make and so tasty!Taste's great in sandwiches and especially in a home made burger!
I love this pickle and so does everyone that's tasted it around me!

hilarypaterson's picture

Upon making this my son said - at last I'd found a way that he would be willing to eat courgettes! It's a delicious pickle either straight from the jar or accompanying something.

alisonsilvester's picture

Simple but delicious. Really crunchy and sweet/spicy. Didn't have any mustard poder so added grated fresh ginger which worked really well. Good with cold meat and cheese or just straight from jar!

davidbotha's picture

This is fab. Also works well replacing the chilli with dill (leaf or seeds)

crudoyle's picture

What kind of low-salt recipe has two tablespoons of salt as in ingredient?

mizzame's picture

Perfect. My other half requested it hotter so on second attempt added extra chilli which worked a treat. Great with cheese or hummous.

kara88's picture

Isn't it meant to be like pickled onions? That's what it looks like in the photo anyway. Pickled courgettes, it's not a chutney.

tforde's picture

I made this last night but it is really runny, like pickled onions, what have I done wrong.

rachheath's picture

where can i buy non-iodised salt from?

davidbowieslovechild's picture

I made a large batch of this & used some as Xmas presents with the Balsamic Pickled Shallots on another page. Was really pleased with the results & how easy it was to make. Gorgeous, just the right texture for a good pickle.


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