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.
Courgette Pickle.
Approx 1.4 kg courgettes, thinly sliced
2 small onions, thinly sliced
1 red pepper, de-seeded and thinly sliced
2oz salt
16fl oz red wine vinegar
1lb sugar
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!
Save some for me. It sounds delicious, I am drooling.
ReplyDeleteIs that really 1.4 kg of courgettes or should it say lbs?!
ReplyDeleteYes, it's really 1.4kg! I frequently scale it down depending on how much courgette we've got. It does shrink during the salting stage but it's not an exact science to be honest. The original recipe said 4 pints of sliced courgettes which could be hugely variable according to how tightly packed they are.
ReplyDeleteThanks for such a quick reply - was a bit worried because had already got to the salting bit and then noticed the other ingredients were in imperial. Have millions of courgettes so kgs much better! Am also making mustard pickles from an old Marguerite patten book.
ReplyDeleteI have to admit I'm terrible for mixing metric and imperial. The relationship between the sugar and vinegar is easier to express (for my brain anyway!) in this recipe as it's 1floz vinegar to an ounce of sugar - makes scaling up/down easier. But I find it easier to measure raw fruit/veg in kilos. Not sure why!
ReplyDeleteHave been camping with friends and they were v impressed with this pickle - its v good. Found 4 'marrows' this morning so need to make more - does it keep like a chutney do you know?
ReplyDeleteI'm really glad you liked it. Mine from last year kept really well, I finished the last of it about April this year. We came back off holiday and found 5 courgettes weighing 6lbs each! Today I'm making courgette and ginger jam and another batch of this pickle and then, ummmm .....
ReplyDeleteHi my names Christine, i have an allotment in Dersingham. i love most of the stuf you like .My boys are older.I'm making the courgette jam and pickle.
ReplyDeleteGood luck, we just had some of the pickle with bread and cheese for lunch. Hope you like it as much as we do!
ReplyDeleteThis is the second year I have made this pickle it is yummy. Easy to make and goes with just about anthing, have made more this year to keep in store
ReplyDeleteThis is gorgeous and so easy to make - thank you.
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