Recipe Edit

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Title of recipe*
Crunchy courgette pickle

Name of submitter*
Ben

Ingredients (please enter each one on a separate line)*
500g courgettes 3 shallots , finely chopped 2 tbsp non-iodised salt For the pickling liquid: 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

Method*
STEP 1 Thinly slice the courgettes using a sharp knife, mandolin or slicing blade on a food processor. Put 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 hr. 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. STEP 2 Meanwhile, put the pickling ingredients into a pan and bring to a simmer. Bubble for 3 mins, making sure the sugar has dissolved, then leave to cool until warm but not hot. Add the courgettes and stir. STEP 3 Scoop the mixture into 2 x 500ml sterilised jars (see below to find out how to sterilise a jar). Seal and leave for a few days in the fridge. Kept chilled, these will keep for a couple of months.

Serves 1 litre Add image

Comments (any other comments)

Source (The link to a website or cookbook or wherever it came from)
https://www.bbcgoodfood.com/recipes/crunchy-courgette-pickle