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!

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Tumeric Pickled Courgettes