This pickled courgette is a great addition to cold cuts, picnics and buffets. This is a great way to use up the summer courgette bounty and preserve it for winter.
4 people made this
Makes: 5 (300ml) jars
1 large courgette
1 carrot, sliced
1 onion, sliced
5 cloves garlic, peeled and sliced
1 large bunch fresh dill, about 75g, chopped
15 whole peppercorns
15 allspice berries
1 tablespoon mustard seeds
5 bay leaves
For the brine
235ml white vinegar
2 tablespoons salt
330g caster sugar
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Method Prep:30min › Cook:12min › Ready in:42min
Peel and cut the courgette into thirds. Remove the seeds, then cut into strips.
Sterilise five 300ml jars or three 500ml jars. In the bottom of each jar place a bit of carrot, onion, garlic and dill.
Place the courgette strips vertically into the jars, packing in tightly. Divide the peppercorns, allspice, mustard seeds and bay leaves between each.
Combine the water, vinegar, salt and sugar in a medium saucepan. Bring to the boil and stir to dissolve the sugar and salt. Remove from the heat, then ladle into the prepared jars.
Tightly screw on the lids and place the jars in a large pan lined with a tea towel. Add water to just below the jar lids. Bring to the boil and boil for 7 minutes. Remove from the heat, then remove jars from the pan and allow to cool overnight at room temperature. Store in a cool and dark place, then once opened store in the fridge.