Crunchy courgette pickle

Submitted - Ben
Views - 140
Serves - 1 litre


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


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.

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.

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.