Pickled Courgette

Recipe by: Alice July 6, 2019 Other

Description

The best type of courgette for this recipe is a baby courgette. The older ones grow too big and they arenâ€™t as delicious when it comes to having the appropriate texture. Baby courgettes are smaller versions of the traditional courgette. They look very similar to cucumbers so they are ideal for this recipe. Pair them with meat dishes or even seafood ones.

Ingredients

450g (1lb) courgette, washed and finely sliced
2 red onions, peeled and sliced
500ml (2 cups) apple cider vinegar
30ml (2 tbsp) sea salt
15ml (1 tbsp) red chilli flakes
5ml (1 tsp) fennel seeds
10ml (2 tsp) yellow mustard seed
5ml (1 tsp) celery salt
5ml (1 tsp) turmeric
150g (5oz) caster sugar

Directions

Place the thinly cut courgette slices in salted, ice water and let them soak for 1 hour.

Place the vinegar, salt, fennel, mustard, celery salt, turmeric and sugar in a saucepan and bring it to a boil.

Remove the pickling sauce from the heat and let it cool down.

Drain the courgettes and dot dry with a paper towel.

Place the courgette and onions in a large, about 1â„“ (4 cups) sterilised jar, then pour in the pickling sauce.

Close the lid and give a shake to mix the ingredients.

Place in the fridge and leave for 3 weeks to mature.

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