Quick Spiced Courgette Pickle
If you grow courgettes, you’ll know that one healthy plant can leave you with rather more than you bargained for – we planted 3, so
Quick Spiced Courgette Pickle
Quick Spiced Courgette Pickle
If you grow courgettes, you’ll know that one healthy plant can leave you with rather more than you bargained for - we planted 3, so as well as sharing them out with neighbours and friends, I decided to have some fun with pickling. The courgettes themselves stay wonderfully crisp; the vinegar has a nice tang and just enough sugar to soften its sharpness (it is definitely not over-sweet).
This makes a generous batch – about 1.5kg – 2kg – so I usually keep some in the fridge and give a few jars away. Once the courgettes are eaten, keep the pickling liquid and use it as a salad dressing or add it to slaws.
Serves:
20
Course Pickle, Salad, Salads, Side Dish, Sides & Dips
Diet Dairy Free, Diabetic Friendly, Gluten Free, Grain Free, Ketogenic, Low Carb, Vegan, Vegetarian
Servings 20 approx as a side
Ingredients
- 600 ml apple cider vinegar
- 600 ml water
- 4 tbsp sea salt
- 4 tbsp sugar
- 1 kg courgettes approx. 4 med-large, thinly sliced
- 150 g red onion thinly sliced (2 onions)
- 2 garlic cloves thinly sliced
- 2 red chillies sliced lengthways (seeds can be left in)
- 2 tsp mustard seeds
- 2 tsp cumin seeds whole
- 1 tsp ground turmeric
- 1 tsp fenugreek
- 1 tsp cracked black pepper
Method
- Wash 2 large Kilner jars and lids thoroughly, then sterilise by scalding with boiling water. Place a stainless-steel spoon in each jar before adding the boiling water to help prevent the glass from cracking. Carefully drain and allow to air dry.
- Add the vinegar, water, salt and sugar to a small saucepan. Gently heat, stirring until the salt and sugar have dissolved, then bring just to the boil and turn off to cool a little.
- In a large bowl, mix the sliced courgette, onion, garlic, chilli and spices, tossing well to make sure everything is evenly combined. Pack the mixture tightly into the sterilised Kilner jars.
- Carefully pour the hot pickling liquid over the vegetables, making sure they are completely covered. Gently tap the jars on the worktop to release any air bubbles trapped between the vegetables.
- Leave the lid slightly ajar until completely cooled, then seal and transfer to the fridge. It’s ready to eat after 24 hours, but I prefer it after a couple of weeks, when the vinegar has mellowed, and all those lovely flavours have had time to come together.
Maggie's Tips
- Feel free to play around with the flavourings. Try fresh dill, fennel, a small sprig of rosemary, a small bunch of fresh thyme, 2-4 bay leaves or coriander seeds, cardamom pods, or whole dried chilli or chilli flakes. Once opened, always use a clean fork to remove the courgettes and keep the remaining vegetables submerged in the pickling liquid.
- This pickle is great with cheese and cold meats, piled into sandwiches or added to a BBQ burger. It’s a lovely addition to a Ploughman’s-style platter, or served alongside grilled fish or meat, frittatas, quiches and savoury tarts. Toss it through salads, grain bowls, lentil or bean salads, or serve with falafel, hummus and warm flatbreads.
- Will keep in your fridge for up to 2 months.
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