Tumeric Pickled Courgettes

*I used 2x medium-sized jars – about 270ml

2 medium courgettes, halved (or quartered lengthways) and sliced

1/2 finely sliced red onion (or 1 spring onion)

2 tbs cheap salt (approx)

2 jar-fulls of vinegar

4 tablespoons sugar

1 tsp dried dill

1 tsp peppercorns

2 tsp black mustard seeds

1tsp ground turmeric (or use fresh if you can be arsed, I can’t)

1/2 tbs good salt

So, here’s what you do:

Use your jars to measure out some vinegar into a saucepan and then sterilise jars in boiling water or oven (google it). Chop your courgettes and onion, sprinkle thoroughly with salt, toss to coat and leave in a bowl for 10-20 mins. Move courgettes into a colander, rinse under cold water then leave to drain in colander for 10-15 mins. While these are draining, get your pan of vinegar and add sugar, peppercorns, mustard seeds, tumeric and salt. Bring to the boil then turn down to a simmer for 10 minutes. Check your salt-sugar ration by giving it a wee taste. Adjust if needed. Add dried dill. Stuff the drained courgette pieces into your jars, top with hot pickling liquid, close lids tightly and store in fridge.

I have no idea how long these last for as we keep eating them too quickly! They’re already delicious after 24 hours but best after 10 days.

Bon Ap!


Tumeric Pickled Courgettes

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