Again, another vegetable that I really don’t like. They say that you should try things ten or more times and then you will like them. Sadly, that hasn’t happened with me and they remain on my ‘avoid’ list. Hence why I wanted to try and prepare them in a way that would make me like them!
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
Thinly slice the courgettes using a sharp knife, mandolin or slicing blade on a food processor (I used a combination of yellow and green courgettes which look a treat in the jar). Put the slices 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 hour. 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 approximately 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. Seal and leave for a few days in the fridge. Kept chilled, these will keep for a couple of months.
Adapt the recipe: If you take out the turmeric from this recipe and use raw, thinly sliced beetroot instead of the courgette then you are definitely on to a winner! These are great with salads and pack a punch of flavour.
justtwocountryfolk 