Garden Courgette Pickle

by Thyme Recipes 2 Aug 18

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).



  1. Slice the courgettes and onions thinly.
  2. Cover with water, add the salt and leave for two hours.
  3. Rinse and squeeze out any excess liquid.
  4. 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. 
  5. Pack the pickle into sterilized jars and refridgerate.