Tuesday, 18 August 2009
By which, I don't mean the pickle my courgettes in the garden are in, more courgettes in a literal jar of vinegar! This recipe comes from a little booklet I bought from a WI Market called "Jams and Preserves Old and New", published by Norfolk WI. I've amended it slightly in that the original used volume measurements rather than weight so I've converted it and adjusted the seasoning ever so slightly.
Approx 1.4 kg courgettes, thinly sliced
2 small onions, thinly sliced
1 red pepper, de-seeded and thinly sliced
16fl oz red wine vinegar
2 tsp dry mustard
1 tsp turmeric
2 or 3 tsp mustard seed
Layer the vegetables and salt, cover with cold water and leave for 2hrs.
Drain and rinse the veg.
Bring the vinegar, sugar and spices to the boil, add the veg, remove from the heat and leave for 2hrs.
Bring back to the boil and cook for 5 mins. Spoon into hot jars and seal with non reactive lids.
It's hard to say exactly what the yield is (original recipe doesn't give one) as my odd ball collection of recycled jars has hugely varying sizes but I'd guess about 5lbs.
The recipe says it's ready after 2 days, I've tasted a little just now and it gorgeous already. Got a burger relish kind of taste to it. I've still got some courgettes left so may make another batch!
Oh, and one major drawback of a kitchen full of fruit and sugar - wasps! They won't leave us alone!