Free Food

sashacat wrote:

researcher...please will you post the recipe for pickled courgettes as my plants have gone beserk and I now have about 30 courgettes in my salad drawer and I'm frightened to go to the allotment because I know there will be another 6 or 8 ready and I can't give them away fast enough.

I love this recipe, and it's gone down a storm with everyone who's tried it. I've altered the amount of sugar down - it was originally 120 grams, if you like sweet pickle try that first - like spicy? Add some fresh or dried chili. It's really easy to do to. I originally bought a similar thing at the farmers market - for nearly £5 per 1lb pot :eek: . But I did so after a tasting so as I could work out the recipe - this is just as good if not better :rotfl: Happy Eating.

pickling mix:
500ml cider vinegar
100g sugar (see above)
1 1/2 tsp dry mustard
1 1/2 tsp crushed yellow &/or brown mustard seeds
1 tsp ground turmeric

for 1 litre of pickle:
500g courgettes
2 tbsp salt
1 onion (or more if you prefer)
Slice courgettes very thinly into disc's. Slice onion very thinly too. Place together in a large bowl, add salt and mix thoroughly. Cover with cold water and stir to dissolve salt.

Leave for 1 hour, drain and dry thoroughly in small batches in a salad spinner or by hand between towels.

Combine pickling mix in a saucepan and simmer for 3 minutes. Set aside until just warm to touch.

Mix courgettes with cooled liquid in a bowl. Transfer the pickle to jars. Cover and refrigerate for a least a day before serving.

Pickles will keep indefinitely if refrigerated (if you can leave them alone). They do need an occasionally shake as the spices sink.

I’ve also reused the pickling mixture with no problems. I just tip it back into a spare vinegar bottle and add to any fresh courgettes I do. (Or mix with fresh vinegar mixture). And I've added fresh courgettes to the pot in the fridge that was half empty!