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Courgette Pickle

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Doszbvnp, Jun 15, 2011.

  1. Doszbvnp

    Doszbvnp In the Brooder

    May 24, 2011
    For the pickling mix:
    500ml cider vinegar
    120g sugar
    1 tbsp crushed yellow and brown mustard seeds
    1 tsp ground turmeric

    For 1 litre of pickling liquid:
    500g courgettes
    2 tbsp salt
    1 small onion
    1 tbsp flour

    1. Slice the courgettes very thinly into discs either using a mandolin or by hand. (I grate them on the largest grate)

    Then ring them out in a t towel

    Slice the onion(shallots) very thinly. Place together in a large bowl, add salt and mix thoroughly.
    Cover with very cold water and stir to dissolve salt.

    2. After 1 hour, drain and dry thoroughly in small batches in a salad spinner

    or by hand between towels.

    Combine the pickling mix in a saucepan and simmer for 3 minutes.

    Set aside until just warm to touch.

    3. Mix the courgettes with the cooled liquid in a bowl.

    Transfer to sterilised jars and leave for a day or two before using.

    The pickles lose their crunch after a couple of months so don’t

    leave them hanging around too long.

  2. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    courgettes = Zucchini

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