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?




2.2kg courgettes

1kg onions

400g salt

2160ml distilled vinegar

2 tbsp yellow mustard seed

3 tsp celery salt

3 tsp turmeric

1320g sugar


Makes approximately 18 x 340g jars


  1. 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.
  2. 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).
  3. 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.
  4. Seal and leave for a few days before eating.
  5. Enjoy!! This pickle is a great addition to cheddar cheese, cold cuts, and picnics.
Tip: Makes a great gift!