- May 24, 2011
- 30
- 0
- 32
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 dont
leave them hanging around too long.
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 dont
leave them hanging around too long.
