So, after a few sweet posts I’m back to trying to use up courgettes and have taken to trawling back issues of BBC Good Food magazine for inspiration. I spotted this recipe and immediately knew I had to try it given my fondness for anything pickled. The amount of pickled beetroot, gherkins and onions I get through – often straight from the jar – anyone would think I was having weird pregnancy cravings. Maybe I have a vinegar deficiency? Since making my first batch, I’ve been piling bright yellow, sweet and sour courgette rounds onto practically everything I eat: cheese, sandwiches, chilli, pulled pork, salads… everything’s better with pickles! I am officially addicted to the stuff. I’m actually willing my courgettes to grow just so I can have an excuse to make more.
For the first batch I sliced the courgette very thin with my food processor which was super quick and easy but ended up being a bit floppy. For the second batch I cut them by hand in thicker slices (about 2-3mm) which retained some crunch. Both ways taste fab but I think I prefer the thicker slices which lend some bite to sandwiches. Try wedging as many rounds as possible into a pastrami, cheddar and salad sarnie on granary bread; it’s the sort of mouth-watering lunch you’ll look forwards to all morning!
From BBC Good Food August 2010
Makes 1 litre
500g courgettes, sliced
3 shallots, diced
2 tbsp sea salt
500ml cider vinegar
140g golden caster sugar
1 tsp mustard powder
1 tsp mustard seeds
1 tsp celery seeds
1 tsp chilli flakes
1 tsp ground turmeric
Put the courgettes and shallots in a large bowl, sprinkle over the salt and cover in ice water.
Stir and soak for 1 hour. Drain and pat dry on a tea towel.
Put the vinegar, sugar and spices into a pan, bring to the boil and simmer for 3 minutes. Leave to cool until warm.
Add the courgettes and shallots, stir and ladle into sterilised jars. Leave for a few days before serving. Store in the fridge.