Crunchy courgette pickle

Crunchy courgette pickle

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 1 litre

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal6
fat0g
saturates0g
carbs1g
sugars1g
fibre0g
protein0g
low insalt0.25g
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Ingredients

For the pickling liquid

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

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    Rating: 5 out of 5.37 ratings
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