Courgette pickles

    7 hours 10 min

    These sweet and spicy courgette pickles are served in Poland as a vegetable accompaniment in the winter. Use yellow and green courgette, that makes the pickles especially colourful.

    6 people made this

    Makes: 6 large jars

    • 3kg courgettes (a mix of yellow and green)
    • 5 tablespoons salt
    • 500g onion
    • 500g carrot, shredded
    • 1kg red pepper, diced
    • 250ml double strength (10%) vinegar
    • 200g granulated sugar
    • 1 teaspoon allspice berries
    • 1/2 teaspoon ground chilli
    • 3 teaspoons white mustard seeds
    • 1 tablespoon black peppercorns
    • 1 teaspoon coriander seeds
    • 6 bay leaves
    • vegetable oil

    Prep:1hr  ›  Cook:10min  ›  Extra time:6hr  ›  Ready in:7hr10min 

    1. Wash courgettes well but do not peel. Shred or slice into long, thin slices with a vegetable peeler. Add to a bowl and sprinkle with 3 tablespoons of the salt. Mix and set aside for 2 to 3 hours.
    2. Peel and slice onion and add to a different bowl. , sprinkle with the remaining salt and mix. Set aside for 2 to 3 hours.
    3. Drain the accumulated liquid from courgettes and onion. Add courgette and onion to a large bowl along with the shredded carrot and diced pepper.
    4. In a pan, bring vinegar to a boil, add sugar and spices (except bay leaf). Pour over the vegetables while still hot. Marinate for 3 hours.
    5. Transfer vegetables and liquid into sterilized jars. Add 1 bay leaf and 1 tablespoon of oil to each jar and close the jars with lids.
    6. Place the jars in a large pot lined with a clean tea towel and add enough hot water to come up 3/4 of the sides of the jars. Bring to the boil and process in a boiling water bath for 20 to 30 minutes in a pan lined with a clean cloth with boiling water reaching up to 3/4 of the jars.


    10% (double strength) vinegar is the standard vinegar in Polish pickles. It can be found in specialty stores and online.

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