GARDEN COURGETTE PICKLE
We make this easy garden pickle for the burgers served in our village pub The Swan; it will equally liven up a lunchtime sandwich in the garden or your dinner party cheese board. If like us you have a glut of courgettes, simply scale up the recipe - a jar of homemade preserves makes the perfect summer gift. This quantity fills two 250ml jars, which should be sterilised before filling; simply wash with warm soapy water, rinse & dry before putting into an oven at 110°c for 30 minutes. This pickle will keep in the fridge for a month (but it won't last that long).
Ingredients
550 g courgettes
125 g onions
50 g salt
250 ml distilled vinegar
½ tbsp mustard seed
½ tsp celery salt
½ tsp turmeric
165 g sugar
Method
Slice the courgettes and onions thinly.
Cover with water, add the salt and leave for two hours.
Rinse and squeeze out any excess liquid.
In a large saucepan, bring the vinegar and spices to the boil, take off the heat to infuse, add courgettes and onions and leave to stand for a further two hours.
Pack the pickle into sterilized jars and refridgerate.
