The perfect recipe for a glut of courgettes
This was the first pickle that Tina ever made! It’s a great way of using up surplus summer courgettes and preserving them for winter. It’s easy to make, tastes delicious and keeps well, so why not give it a try?
2160ml distilled vinegar
2 tbsp yellow mustard seed
3 tsp celery salt
3 tsp turmeric
Makes approximately 18 x 340g jars
- Firstly wash the courgettes and thinly slice using a sharp knife, mandolin or slicing blade on a food processor. Peel and quarter the onions and finely slice those too.
- Cover the courgettes and onions with water, add the salt and leave to soak for 2 hours. Rinse and then squeeze as much of the water out as you can (If they stay too wet, the water will dilute the pickling solution).
- Boil the remaining ingredients and pour over the courgettes and onions. Leave to stand in a preserving pan or large saucepan for 2 hours; then bring the mixture back to a boil and heat for exactly 5 minutes before packing into sterilised jars.
- Seal and leave for a few days before eating.
- Enjoy!! This pickle is a great addition to cheddar cheese, cold cuts, and picnics.
Tip: Makes a great gift!