Courgette Pickle Recipes

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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

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

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