Crunchy courgette pickle

10-30 minutes 200 kcal or less allotment veg chutney condiment recipes courgette courgette recipe courgettes easy recipes glut how to pickle vegetables low-fat recipes pickles recipes preserves preserving courgettes quick salt seasonal recipes shallot shallots summer zucchini

N/A

Makes 1 litre

Source

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

Method

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.

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.

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.