Courgettes grow in abundance in our little cottage potager here in SW France.
So one of my recipes come to mind as we are nearer to Christmas.
Emma’s Courgette Pickle is great anytime of the year, but especially tasty at Christmas when the table is brimming with cold meats, cheese and pickles!! Bon Appetit.
3 shallots , finely chopped
2 tbsp non-iodised salt
For the pickling liquid
500ml cider vinegar
140g golden caster sugar
1 tsp mustard powder
1 tsp mustard seeds
1 tsp celery seeds
½ dried chilli , crumbled
1 tsp ground turmeric
Thinly slice the courgettes using a sharp knife, mandolin or slicing blade on a food processor. Put in a bowl with the shallots and sprinkle over the salt. Cover with ice-cold water, stir to dissolve the salt and leave for 1 hr. Drain the courgettes thoroughly and pat dry using kitchen paper or tea towels. If they stay too wet, the water will dilute the pickling solution.
Meanwhile, put the pickling ingredients into a pan and bring to a simmer. Bubble for 3 mins, making sure the sugar has dissolved, then leave to cool until warm but not hot. Add the courgettes and stir.
Scoop the mixture into 2 x 500ml sterilised jars (see below to find out how to sterilise a jar). Seal and leave for a few days in the fridge. Kept chilled, these will keep for a couple of months.