Description
This crunchy courgette pickle is a tangy and flavorful condiment made with thinly sliced courgettes, shallots, and a blend of spices simmered in a sweet and tangy cider vinegar solution. Perfect for adding a zesty crunch to sandwiches, salads, and charcuterie boards, this pickle is easy to prepare and keeps well for months when refrigerated.
Ingredients
Scale
Vegetables
- 500g courgettes
- 3 shallots, finely chopped
Pickling Ingredients
- 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
- Prepare courgettes and shallots: 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.
- Salt and soak: Sprinkle over the 2 tablespoons of non-iodised salt. Cover the mixture with ice-cold water, stir to dissolve the salt, and leave to soak for 1 hour. This step helps draw out excess moisture from the courgettes, enhancing crunchiness.
- Drain and dry: Drain the courgettes thoroughly and pat them dry using kitchen paper or tea towels. Ensuring the courgettes are dry prevents dilution of the pickling solution.
- Make pickling liquid: In a saucepan, combine cider vinegar, golden caster sugar, mustard powder, mustard seeds, celery seeds, crumbled dried chilli, and ground turmeric. Bring to a simmer and bubble for 3 minutes, stirring to dissolve the sugar fully.
- Cool and combine: Remove the saucepan from heat and leave the pickling liquid to cool until warm but not hot. Add the drained courgettes and shallots into the warm pickling liquid and stir to coat evenly.
- Jar and store: Spoon the mixture into 2 sterilised 500ml jars while still warm. Seal tightly and leave the jars in the fridge for a few days to develop flavor. The pickle can be stored chilled for up to a couple of months.
Notes
- To sterilise jars, wash them in hot, soapy water, then dry in an oven preheated to 170C/150C fan/gas 3 for at least 10 minutes.
- Ensure the courgettes are well drained and dried to maintain the pickle’s crunch and prevent dilution of the brine.
- The pickle tastes best after a few days of resting in the fridge, allowing flavors to meld.
- Keep refrigerated once opened and consume within two months for optimal freshness.
- Prep Time: 15 minutes plus 1 hour soaking
- Cook Time: 10 minutes
- Category: Pickling
- Method: Stovetop
- Cuisine: British
Keywords: courgette pickle, crunchy pickle, homemade pickle, British pickle, courgette recipe, vegetable pickle
