Having picked a huge armload of courgettes before moving, I've been doing all I can to make sure that none go to waste this year. And this courgette pickle seemed a good way to do it.
There are dozens of variations of this recipe on the internet, so I don't really know who to credit it to, and my variation is slightly different to all the others anyway. It's really simple so there's no excuse not to give it a go!
(makes about 1 litre)
- Finely dice 500g courgettes and a small onion. Place in a bowl with 2 tbsps sea salt and just enough cold water to cover. Keep chilled for one hour.
- Put 500ml cider vinegar in a pan with 120g sugar, 2 or 3 cloves of crushed garlic, 2 tsps mustard seeds, 1 tsp mustard powder and 1 tsp turmeric. Simmer for a few minutes, then remove from the heat and leave to cool.
- Drain and dry the courgettes (in a towel in batches), then mix into the pickling liquid and pour into jars.
- Leave for a couple of days before eating, for the flavours to combine and the veg to soften.
When I started looking for a pickle recipe, I guess I was really looking for a chutney recipe - more of a spreadable condiment - whereas what I got was courgettes floating in vinegar: pickled courgettes. I had not thought about the difference - after all, you buy sweet 'pickle', Branston's 'pickle' and ploughman's 'pickle' in the supermarket and they are all chunky spreads, not things in vinegar!
Still, the pickle is delicious and went down well with the whole family. We've been eating it mostly in ham sandwiches, and with cheese. I expect it will last a good few weeks in the fridge. Next time I will make more and give some away!