Crunchy courgette pickle

Crunchy courgette pickle

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(33 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


  • 500g courgettes



    The courgette is a variety of cucurbit, 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



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


  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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20th Jul, 2020
This is delicious, I get requests every year. I double the whole recipe and while the courgettes are soaking roast 1kg of beetroot. I slice this into a separate large kilner jar and pour over any pickling liquid left after jarring the courgettes. I also use the salad spinner to dry off the courgettes
Barbara Gregory's picture
Barbara Gregory
28th Jan, 2020
I've used this recipe dozens of times and it never fails to please. I've used different vinegars, increased the spices, added fresh ginger, slivers of garlic and it just gets better and better. A great way to use up a glut of courgettes from the garden in summer, a great gift for family or friends and fabulous on a sandwich or as an accompaniment. If you have any liquid leftover when making the pickles or when finishing a jar then use as a salad dressing.
Sarah Dalby's picture
Sarah Dalby
31st Jul, 2018
Love this recipe! I added more sugar as like a sweeter viniger. I didn't have celery seeds so used black onion seeds instead and red onion instead of shallots. It looks so pretty with the contrast of red and green. Can wait to bring them out at my bbq this weekend. I'm going to make another lot for Christmas hampers too.
18th Jul, 2018
Fantastic for using up the courgette glut, everyone loved t and it kept for a good 8 months in the larder and a few weeks in the fridge after opening. Just about to start making it with this year's courgettes.
17th Jul, 2018
Awesome pickle - tastes great every time I make this!
Margaret Thomson's picture
Margaret Thomson
13th Jan, 2018
this is the best recipe ever - it barely makes it to 2 hours in the fridge let alone a couple of days or even months !! Perfect to use in our NZ summer right now with courgettes so plentiful.
Berry Crumble's picture
Berry Crumble
7th Sep, 2017
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.
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.
16th Aug, 2015
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!
19th Aug, 2015
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


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