Pickled Courgettes
01h 15
00h 05Enjoy these crunchy pickled courgettes as a side dish or paired with cold meats and cheeses. Fills 2 x 500ml Kilner® Jars.
Ingredients and Method
Ingredients
- 500g courgettes
- 2-3 shallots, finely chopped
- 2 tbsp salt
- 500g cider vinegar
- 140g white or golden caster sugar
- 1 tsp mustard powder
- 1 tsp mustard seeds
- 1 tsp celery seeds
- 1/2 dried chilli, crumbled
- 1 tsp tumeric
- 1 tsp fennel seeds
Method
- Cut the courgettes into thin slices using a sharp knife, then pop them into a bowl with the shallots and sprinkle over the salt. Fill with ice water, stir to dissolve the salt and leave for 60 minutes.
- Drain the courgettes and dot dry using kitchen roll. Dry them as best you can to avoid diluting the pickle juice.
- In the meantime, put the rest of the ingredients into a medium pan and bring to a simmer. Boil gently for 3 minutes, making sure the sugar has dissolved, then leave to cool until warm. Add the courgettes and stir.
- Scoop the mixture into 2 x 500ml sterilised jars. Seal and leave for a few days in the fridge. These will keep well in the fridge for a couple of months.
