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Courgette Pickle

Courgette Pickle

Courgette Pickle

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Ingredients

  • 1.5kg diced courgettes

  • 2 medium onions diced

  • 100ml olive oil

  • 250ml any light coloured vinegar

  • 1 tbsp ground turmeric

  • 1 tbsp ground coriander

  • 1 tbsp cumin seed

  • 1 tbsp ground cumin

  • 3 tbsp mild chilli powder

  • 4 tbsp yellow mustard seeds

  • 4 gloves garlic chopped or 1 tbsp granules

  • 1.5 tbsp salt

  • salt for salting the courgettes

Method

Top and tail the courgettes and then dice.Place in a large colander in a bowl and salt (3-4 tbsps) and leave covered for 24 hours.


Once the courgettes have rested for 24 hours drain off any liquid, rinse them and drain again. The drier they are, the better the pickle texture.


Fry the onions in the olive oil until they are soft and transluscent, adding the chopped garlic (if using fresh) after about two minutes.


Add the mustard seeds and when they start to pop add the remaining spices all together. Stir occasionally to avoid sticking and burning


Tip in the diced courgettes and stir well to mix everything up.


Add the vinegar and mix well and bring to the boil.


When the mix has started to boil, leave on a low heat for about an hour or so, stirring occasionally to prevent sticking.


Spoon into heated sterilised jars and seal. This pickle is ready for eating straight away.


Observations

Vary the spice mixture to suit your own taste. I have made the mix fairly salty as I am relying on salt and vinegar to preserve. I also wanted to simulate the saltiness of lime pickle.


You should wash clean and sterilise the jars before filling and heat them to prevent cracking. I heat mine in the warming oven of the Aga as that heats and sterilises perfectly.


Not entirely sure how long the pickle will keep so it may be best to keep in fridge and give it a shelf life of two months. I made up six jars and will monitor the aging of it and provide an update in the future.

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