We make this easy garden pickle for the burgers serrved 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).
- 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
- 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.