Crunchy courgette pickle

Crunchy courgette pickle

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(22 ratings)

Prep: 15 mins Cook: 5 mins

Easy

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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Ingredients

  • 500g courgettes
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 3 shallots, finely chopped
    Shallot

    Shallot

    shal-lot

    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
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 1 tsp mustard seeds
  • 1 tsp celery seeds
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • ½ dried chilli, crumbled
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tsp ground turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

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.

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Comments, questions and tips

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Berry Crumble
7th Sep, 2017
5.05
Brilliant, slice a few extra courgettes as recommended below as there's leftover liquid. We made it with yellow courgettes as well as green and it looks very pretty too. Highly recommend.
Britanya19
22nd Jul, 2017
I loved this pickle so much that I made a second batch. I had more than enough liquid, so I would recommend slicing more courgettes.
lizleicester
16th Aug, 2015
5.05
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
19th Aug, 2015
5.05
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
30th Sep, 2014
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
22nd Jul, 2013
5.05
Well I tried the ideas of youngone. Didn't find much difference. I love this pickle.
gillyflower12
21st May, 2013
5.05
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
23rd Feb, 2013
5.05
First rate - will make it again as soon as I have enough courgettes.
roseblossom4
22nd Dec, 2012
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
19th Nov, 2012
5.05
Fabulous. So easy and so good

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