These quick and tangy pickled courgettes are great served in sandwiches or burgers, in salads, or alongside a cheese and charcuterie board. If you’re lucky enough to have them, a mix of green and yellow courgettes will make the pickle more attractive – but it won’t change the flavour if you don’t. This pickle is a brilliant way to use up a glut of courgettes whilst also extending their season. Taking just minutes to prepare, the pickled courgettes will last up to 3 months jarred in the fridge.
The summer pickle you didn’t know you needed
If you’re looking for a simple way to use up a glut of courgettes, quick‑pickling is one of the easiest and most satisfying options. These pickled courgettes take just a few minutes to prepare, and the result is a crisp, tangy fridge pickle that instantly brightens whatever you serve it with. They’re fresh, summery and perfect for adding a little zing to your meals.
Thin slices of courgette soften slightly in a warm vinegar brine, soaking up sweet, sharp and lightly spiced tangy flavours. Because they’re quick‑pickled rather than traditionally preserved, they keep their colour and crunch – making them ideal for topping salads, layering into sandwiches, or serving alongside cheese and cold meats.
Other preserve recipes
Here are some more recipes for when you have more produce on your hands than you need, or you’re looking to preserve the season:
- Gut-friendly pickled red cabbage
- Pickled red onion preserve
- Homemade tomato ketchup
- Spiced Bramley apple chutney
- Lavender and lemon shortbread biscuits
Growing courgettes
Courgettes are remarkably easy to grow in the UK and are perfect for beginner gardeners. They thrive in the British climate when planted after the last frost (typically late May or early June) and can produce abundant harvests from just two plants throughout the summer months, making them one of the most easiest and rewarding vegetables to plant at home.
Courgettes like a rich, well-composted soil, and above all else constant watering – especially in hot weather – as plants can produce 1-2 courgettes per day. Ensure you regularly harvest the courgettes to encourage further production.
The courgette pickle is ready to eat once it’s chilled – an hour.
Stored in the fridge, the sealed courgette pickle will keep for up to 3 months.
Quick and Tangy Pickled Courgettes
Equipment
- 1 large sterilised jar
Ingredients
- 2 courgettes a mix of green and yellow is good
- 1 garlic clove grated
- 5 g fresh dill leaves chopped
- 1 tsp coriander seeds
- 1/2 tsp black peppercorns
- 1 tsp dried chilli flakes
- 1 tsp sea salt
- 3 tbsp caster sugar
- 1 pinch salt
- 6 tbsp red wine vinegar
Instructions
- Clean and remove the ends of the courgettes. If large, slice in half lengthways and then into half moons around 1/2cm/1/4" thick, or slice into rounds if smaller.
- Pack the courgette slices into a large jar (or 2 smaller ones) along with the garlic and dill. Alternating the layers.
- Dry fry the coriander seeds, peppercorns and chilli flakes in a small frying pan until fragrant. Grind them in a spice grinder or pestle and mortar and tip the mix into the jar(s).
- Pour the sugar into the same frying pan, add a pinch of salt, and 3 tablespoons of water. Cook over a low heat until the sugar has dissolved, remove from the heat and add the vinegar.
- Pour the liquid over the courgettes in the jar(s), mix well and allow to cool.
- The pickled courgette can be served after they have been chilled for an hour, but the flavour will only improve with time, so they are best left for a couple of weeks. Left in the fridge, they should be good for up 3 months.
Notes
- The courgette chutney should be stored in a cool, dark place for 3-4 weeks before eating.
- Once opened, keep in the fridge and use within a couple of months.
- Stored in a cool, dark place, the jars of sealed chutney will keep for a year.