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...!
1 small onion
chilled tap water (I usually put a bottle in the fridge the day before)
500ml cider vinegar
1.5tsp mustard powder
1.5tsp crushed mustard seeds
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).
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