Anyone that grows their own veg will understand that feeling when your Courgette plants are growing faster than you can eat them.
Today, I am making some pickled courgettes to have with Cheese, or on a burger etc. These are known as Butter Pickles in America as they are so good you can have them with just bread and butter 🤗
Its such an easy recipe, very frugal and they taste delicious.
We have 2 Courgette plants in the garden, and we pick at least one a day from each plant, but after some rain they can shoot out many more 🤗
I start by finely slicing the courgettes, and a small onion, these go into a large bowl to be brined, cover the veg with cold water and add 2 tablespoons of salt. Leave for at least an hour, this forces out moisture from the courgettes and makes it crunchy when pickled.
In a pan, add 500ml of vinegar, I am using Aldi White vinegar at 39p a bottle, but you can you cider vinegar, which is more expensive, but is a lovely mellow flavour.
To the vinegar, add 100g sugar, a teaspoon of mustard powder, a quarter teaspoon each of mustard seeds, chilli flakes, turmeric and celery seeds
stir together bring to a simmer for a couple of minutes ensuring the sugar has dissolved – leave to cool till warm not hot.
Drain and rinse the courgettes and dry as much as you can, I used a clean tea towel.
Pop into sterilised jars, and top up with the vinegar. Kilner Jars are lovely but expensive, I live the Aldi Jam Jars which look like Bonne Mamon ones, but half the price.
Leave for a few days, they taste best from the fridge – unopened they will last a couple of months, which is great to stretch seasonal Veg out 👍
I have also ‘flat’ frozen some of our herbs, coriander
Simple, snip, wash, dry and pop into a freezer bag as flat as possible and freeze overnight, when frozen shake down in the bag and seal – easy and herbs on tap 😇