*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.
I never want to see another courgette. Ever. Or at least until next Summer after several months of limp-dick supermarket zucchs at a million dollars per kilo. This year we had a glut. It’s been great but I have pickled, preserved, frittered, fried, gratin-ed and made a freezer-load of rattatouille and I’m officially over them. Here is my last-ditch effort to use up the final few while sneaking green stuff into my toddler’s lunchbox.
Courgette, Spinach and Basil Mini Muffins
1 Cup grated zucchini
a few spinach leaves
1/4 small red onion or 1 spring onion
2-3 sundried tomatoes
a handful fresh basil leaves
3/4 Cup soy or almond milk (preferably unsweetened)
5 Tablespoons olive oil
2 teaspoons cider vinegar
2 Cups white flour
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon nutritional yeast
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon mixed dried herbs or fresh chopped parsley (optional)
Finely grate courgette (if you squeeze liquid out of the courgette you’ll need to add slightly more milk later on.) Finely chop onion, dried tomatoes, basil leaves and spinach, mix with courgette and set aside.
Preheat oven to 180 degrees C.
Combine milk, vinegar and oil in a small bowl.
Mix flour, yeast flakes, pepper, salt, baking powder, baking soda and dried herbs in a larger bowl then add liquids and veggies. Stir to combine but don’t over-mix. Add a little extra liquid if the mixture is too thick. Spoon into mini muffin tray and bake for 25-30 minutes, until golden. Makes roughly 20 mini muffins.