Try this fresh, sharp pickle with cold poached salmon, burgers off the barbecue or just buttered bread
Ingredients
- 500g courgettes
- 3 shallots, finely chopped
- 2 tbsp non-iodised salt
For the pickling liquid
- 500ml cider vinegar
- 140g golden caster sugar
- 1 tsp mustard powder
- 1 tsp mustard seeds
- 1 tsp celery seeds
- ½ dried chilli, crumbled
- 1 tsp ground turmeric
Method
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Thinly slice the courgettes using a sharp knife, mandolin or slicing blade on a food processor. Put in a bowl with the shallots and sprinkle over the salt. Cover with ice-cold water, stir to dissolve the salt and leave for 1 hr. Drain the courgettes thoroughly and pat dry using kitchen paper or tea towels. If they stay too wet, the water will dilute the pickling solution.
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Meanwhile, put the pickling ingredients into a pan and bring to a simmer. Bubble for 3 mins, making sure the sugar has dissolved, then leave to cool until warm but not hot. Add the courgettes and stir.
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Scoop the mixture into 2 x 500ml sterilised jars (see below to find out how to sterilise a jar). Seal and leave for a few days in the fridge. Kept chilled, these will keep for a couple of months.