Crunchy Courgette Pickle Recipe
Introduction
This crunchy courgette pickle is a tangy, flavorful condiment perfect for adding zest to sandwiches, salads, or cheese boards. With a blend of warming spices and a touch of chilli, it offers a delightful balance of sweet, sour, and spicy notes.
Ingredients
- 500g courgettes
- 3 shallots, finely chopped
- 2 tbsp non-iodised salt
- 500ml cider vinegar
- 140g golden caster sugar
- 1 tsp mustard powder
- 1 tsp mustard seeds
- 1 tsp celery seeds
- ½ dried chilli, crumbled
- 1 tsp ground turmeric
Instructions
- Step 1: Thinly slice the courgettes using a sharp knife, mandolin, or food processor slicing blade. Place them in a bowl with the finely chopped shallots and sprinkle over the salt.
- Step 2: Cover with ice-cold water and stir to dissolve the salt. Leave the mixture to soak for 1 hour.
- Step 3: Drain the courgettes thoroughly and pat dry with kitchen paper or tea towels to remove excess moisture, which can dilute the pickling solution.
- Step 4: In a pan, combine the cider vinegar, golden caster sugar, mustard powder, mustard seeds, celery seeds, crumbled dried chilli, and ground turmeric. Bring to a simmer and bubble gently for 3 minutes, ensuring the sugar fully dissolves. Remove from heat and let cool until warm but not hot.
- Step 5: Stir the courgette and shallot mixture into the warm pickling liquid.
- Step 6: Spoon the mixture into two sterilised 500ml jars and seal them.
- Step 7: Store the jars in the fridge and allow the pickle to develop its flavors for a few days before using. It will keep well chilled for a couple of months.
Tips & Variations
- To sterilise your jars, wash them in hot, soapy water and dry them in an oven heated to 170°C (150°C fan) or gas mark 3 for at least 10 minutes. Always ladle pickles into warm jars to prevent spoilage.
- For extra heat, add a fresh sliced chilli or increase the dried chilli quantity.
- Try substituting cider vinegar with white wine vinegar for a slightly different acidity profile.
Storage
Keep the pickle refrigerated once sealed and use within two months for the best flavor and texture. Always use a clean spoon to avoid contamination. The pickle can be served chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular table salt instead of non-iodised salt?
It’s best to use non-iodised salt for pickling because iodised salt can affect the taste and color of the pickle.
How long should I wait before eating the pickle?
Allow the pickle to sit in the fridge for a few days to let the flavors meld and develop fully before enjoying.
Print
Crunchy Courgette Pickle Recipe
- Total Time: 1 hour 30 minutes
- Yield: Approximately 2 jars (500ml each) 1x
- Diet: Vegetarian
Description
This Crunchy Courgette Pickle recipe offers a tangy, sweet, and mildly spicy preserve perfect for adding zing to sandwiches, salads, and cheese boards. Made with thinly sliced courgettes, shallots, and a warming mix of mustard, celery seeds, turmeric, and a hint of chilli, it’s a classic homemade pickle that’s easy to prepare and keeps well in the fridge for months.
Ingredients
Vegetables and Salt
- 500g courgettes
- 3 shallots, finely chopped
- 2 tbsp non-iodised salt
Pickling Solution
- 500ml cider vinegar
- 140g golden caster sugar
- 1 tsp mustard powder
- 1 tsp mustard seeds
- 1 tsp celery seeds
- ½ dried chilli, crumbled
- 1 tsp ground turmeric
Instructions
- Prepare the Courgettes and Shallots: Thinly slice the courgettes using a sharp knife, mandoline, or slicing blade on a food processor. Place the sliced courgettes and finely chopped shallots in a bowl, sprinkle over the non-iodised salt, then cover with ice-cold water. Stir gently to dissolve the salt and allow the mixture to soak for 1 hour. This process helps draw out excess moisture and enhance the crispness of the pickle.
- Drain and Dry: After soaking, thoroughly drain the courgettes and shallots. Pat them dry using kitchen paper or clean tea towels to remove as much moisture as possible. Ensuring the vegetables are dry prevents dilution of the pickling liquid and maintains the crunchiness of the pickle.
- Make the Pickling Solution: In a pan, combine the cider vinegar, golden caster sugar, mustard powder, mustard seeds, celery seeds, crumbled dried chilli, and ground turmeric. Bring the mixture to a simmer over medium heat and bubble gently for 3 minutes, stirring occasionally to dissolve the sugar completely. Remove from heat and allow the solution to cool until warm but not hot.
- Combine Courgettes with Pickling Solution: Add the dried courgettes and shallots to the warm pickling liquid and stir well to ensure all the pieces are evenly coated with the spices and vinegar.
- Jar and Store: Using a ladle, transfer the mixture into two sterilised 500ml jars while the jars are still warm, sealing them tightly. Place the jars in the fridge and leave the pickle to mature for a few days before consuming to allow flavors to meld. When kept chilled, the pickle will stay fresh and crunchy for up to two months.
Notes
- Use non-iodised salt for better pickling results, as iodised salt can cause discoloration.
- Thinly slicing the courgettes is key to achieving a crunchy texture.
- Sterilise jars by washing in hot soapy water, then drying in an oven at 170°C (150°C fan/gas mark 3) for at least 10 minutes.
- Make sure vegetables are dry before adding to the pickling solution to avoid a watery pickle.
- The pickle improves in flavor after a few days of refrigeration.
- This pickle can be kept refrigerated for up to two months.
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Category: Pickles and Preserves
- Method: Stovetop
- Cuisine: British
Keywords: courgette pickle, crunchy pickle, homemade pickle, preserved courgettes, British pickle recipe, spicy pickle
