Friday, August 26

Pickled courgettes II

A couple of years ago I posted about pickled courgettes, linking to the recipe on the Riverford website that I had adapted.

Since then, it has gone off the website and left no trace.

Luckily I wrote it down in my cookbook and it's been in use today for pickling the lovely yellow courgettes given to me by knitting friend Jenny, which I stupidly forgot to photograph before slicing them up...!

Pickled courgettes

500g courgettes
2tbsp salt
1 small onion
chilled tap water (I usually put a bottle in the fridge the day before)

500ml cider vinegar
120g sugar
1.5tsp mustard powder
1.5tsp crushed mustard seeds
1tsp turmeric

Slice the courgettes as thinly as possible, using a mandoline or cheese slicer if you have one, and slice the onion into thin rings. Put them in a large bowl, sprinkle over the salt and cover with chilled water.

Leave for an hour, then drain, rinse and dry thoroughly on a clean teatowel in batches.

Put all the spices, sugar and vinegar in a saucepan, heat and simmer for three minutes, then leave to cool.

Pack the courgette and onions into a large sterilised pickling jar, then pour the warm pickling mix over them. Refrigerate for at least a day before serving. Will keep indefinitely in the fridge (and should be ok out of it too).

1 comment:

colleen said...

Great! Another thing I need to do with my courgettes....