Dessert

Crunchy Courgette Pickle Recipe

ByEthan Lark November 22, 2025November 22, 2025

Introduction

This crunchy courgette pickle is a tangy and flavorful condiment perfect for adding a zesty punch to sandwiches, salads, or cheese boards. With a blend of spices and a touch of heat, it offers a delightful balance of sweet, sour, and spicy notes.

The image shows two glass jars on a white marbled surface, both filled with thinly sliced cucumbers in a yellow-green liquid, likely pickling brine. The larger jar is open, revealing layers of cucumber slices stacked vertically and floating in the liquid, with visible herbs and spices sprinkled on top. The smaller jar is closed with a silver metal lid, also filled with the same cucumber slices and brine. The background is a worn light wooden wall, adding a rustic feel to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g courgettes
3 shallots, finely chopped
2 tbsp non-iodised salt
500ml cider vinegar
140g golden caster sugar
1 tsp mustard powder
1 tsp mustard seeds
1 tsp celery seeds
½ dried chilli, crumbled
1 tsp ground turmeric

Instructions

Step 1: Thinly slice the courgettes using a sharp knife, mandolin, or slicing blade on a food processor. Place them in a bowl with the finely chopped shallots and sprinkle over the non-iodised salt. Cover with ice-cold water, stir to dissolve the salt, and leave to soak for 1 hour.
Step 2: Drain the courgettes thoroughly and pat dry using kitchen paper or tea towels. Removing excess moisture is essential to prevent diluting the pickling solution.
Step 3: In a pan, combine the cider vinegar, golden caster sugar, mustard powder, mustard seeds, celery seeds, crumbled dried chilli, and ground turmeric. Bring the mixture to a simmer and bubble for 3 minutes, ensuring the sugar fully dissolves. Remove from heat and let cool until warm but not hot.
Step 4: Add the drained courgettes and shallots to the warm pickling liquid and stir to combine evenly.
Step 5: Scoop the mixture into two sterilised 500ml jars (see tips on sterilising below). Seal the jars and leave in the fridge for a few days before enjoying. The pickle will keep well chilled for a couple of months.

Tips & Variations

To sterilise your jars, wash them in hot, soapy water and dry them in an oven heated to 170°C (150°C fan/gas mark 3) for at least 10 minutes. Ladle your pickles into the jars while they are still warm to ensure proper preservation.
Adjust the amount of dried chilli to control the heat level, or substitute with fresh chilli for a sharper spice.
For an extra crunch, soak the sliced courgettes just until slightly softened—avoid over-soaking to maintain texture.

Storage

Store the pickle in sealed sterilised jars in the refrigerator. It will keep well for up to two months when kept chilled. Allow the pickle to sit for a few days after preparation for the flavors to develop fully before serving. Always use a clean spoon when serving to maintain freshness.