Courgette Pickle Recipes

COURGETTE PICKLE

Courgette pickle image

Use in-season courgettes in this quick pickle this summer - stuff the tangy veg into sandwiches or burgers, or enjoy with a cheese and charcuterie board

Provided by Adam Bush

Time 10m

Yield Serves 4

Number Of Ingredients 8

Ingredients

2 courgettes, halved and cut into ½cm half moons
1 clove garlic, finely chopped
a handful dill, roughly chopped
1 tsp coriander seeds
½ tsp black peppercorns
1 tsp dried chilli flakes
3 tbsp caster sugar
6 tbsp red wine vinegar

Steps:

Pack the courgette slices into a large jar or bowl along with the garlic and dill. Put the coriander seeds, peppercorns and chilli flakes in a small dry pan over a low heat. Cook for 1-2 minutes or until fragrant, then use a pestle and mortar to crush lightly. Tip into the jar or bowl.
Measure the sugar into the same small pan with a pinch of salt and 3 tbsp of water. Cook over a low heat until the sugar has dissolved, then add the vinegar and remove from the heat. Pour this over the courgettes, then shake or mix well and cool. Chill for 30 minutes or longer if you can - the pickle will only get better with time.

Nutrition Facts : Calories 82 calories, Fat 0.6 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 16.7 grams carbohydrates, Sugar 16.3 grams sugar, Fiber 1.6 grams fiber, Protein 1.7 grams protein, Sodium 0.1 milligram of sodium

CRUNCHY COURGETTE PICKLE

Crunchy courgette pickle image

Try this fresh, sharp pickle with cold poached salmon, burgers off the barbecue or just buttered bread

Provided by Good Food team

Categories Buffet, Condiment

Time 20m

Yield Makes 1 litre

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 6 calories, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Sodium 0.25 milligram of sodium

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