Quick and Tangy Pickled Courgettes
A simple way to use up a glut of courgettes and extend their season. Taking minutes to prepare and lasting 3 months in the fridge.
Servings: 6 Jar
Calories: 41kcal
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.
Nutrition
Calories: 41kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 407mg | Potassium: 200mg | Fiber: 1g | Sugar: 8g | Vitamin A: 296IU | Vitamin C: 13mg | Calcium: 19mg | Iron: 1mg