Pickled Courgette Recipe

Pickled Courgette Recipe

There comes a point in every year where there is an insane amount of courgettes ready.  Each year I try to find new ways to use courgettes.  I have mastered the courgette brownie, cake, fritters and soup but until last year I had not masters a way to preserve them for longer.  Then pickled courgettes happened!  Note: Fermented courgettes are great, they just don’t stay good for very long due to the high water content.  

Ingredients

500g courgette, sliced length ways on a mandolin (or very thinly with a knife)

2 small onions, peeled and sliced

400ml apple cider vinegar

100ml of balsamic vinegar

2 tsp. mustard seed

1 tsp. turmeric powder

150g brown sugar

2 tbsp. sea salt

1 tbsp. black pepper corns (optional)

1 tbsp. red chilli flakes (optional)

Directions

1. Sprinkle salt over courgettes, mix well and leave to one side for at least an hour (mix again half way through).
2. Put all other ingredients in a saucepan and bring to the boil and then simmer for 10 mins.
3. Drain liquid from the courgettes (but not the salt) and place into sterilised jars with the onions.  Make sure the jars are still hot.
4. Pour the hot liquid over the courgette and onions in the jars, wipe the tops of the jars clean and put the lids on tight.
5. Leave on the side for 24hrs to cool down and do the lids get sucked down/seal properly.  If any don’t seal properly use these first.  Leave the rest for 6 weeks on the shelf before consuming.
6. Eat within 12 months and refrigerate once opened.