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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carlisc
29th Oct, 2012
5.05
Easy and very tasty, thoroughly enjoyed it!
davidbowieslovechild
15th Oct, 2012
5.05
I added more chilli for a little extra kick too. Made these a couple of times now & they're just gorgeous.
toizy86
15th Sep, 2012
5.05
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
3rd Sep, 2012
5.05
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
28th Aug, 2012
5.05
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
23rd Aug, 2012
This is fab. Also works well replacing the chilli with dill (leaf or seeds)
crudoyle
4th Feb, 2012
What kind of low-salt recipe has two tablespoons of salt as in ingredient?
mizzame
12th Sep, 2011
5.05
Perfect. My other half requested it hotter so on second attempt added extra chilli which worked a treat. Great with cheese or hummous.
kara88
7th Aug, 2011
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
4th Aug, 2011
I made this last night but it is really runny, like pickled onions, what have I done wrong.

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