Pickled courgettes

Home-made pickled courgettes

After using up some of our home-grown courgettes in a loaf cake, the plants are producing yet more. Pickled courgettes are a good thing to make, so we can enjoy the mid-summer bonanza all year round.

Courgette with stainless steel mandolin Courgette sliced using a mandolin

I found a simple ‘pickled zucchini’ recipe on the Bon Appetit website to which I made just a couple of little tweaks. I couldn’t find any dill seeds or saffron threads in the supermarket, so I used fennel seeds in place of the former, and omitted the latter completely.

Instead of simply slicing the courgettes with a knife, I used our mandoline which gave the slices attractive grooves.

Pickled courgette spice seeds, fresh chillis, garlic and sprigs of dill

We’re really looking forward to trying the pickle – served on the side or incorporated into the dishes themselves. We’re thinking burgers, sandwiches, salads and stir fries.

Large jar of pickled courgettes

They need to steep for at least a week, but we’ll probably wait till the autumn before tasting ours.

Click here or on the image below to save the recipe to Pinterest Pickled courgette recipe

Home-made pickled courgettes

Pickled courgettes

Bon Appétit
Course Condiment
Cuisine British

Ingredients
  

  • 1 kg/2lb small courgettes preferably about 4 or 8 inches long, trimmed
  • 4 tbsp coarse sea salt or pickling salt divided
  • 12 sprigs fresh dill
  • 2 tsp yellow or brown mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp dill seeds
  • ¼ tsp saffron threads
  • 4 cloves garlic halved
  • 4 red chillis split lengthwise
  • 600 ml/21fl oz white wine vinegar
  • 50 g/1¾oz sugar

Instructions
 

  • If you're using 10cm/4-inch courgettes, halve lengthwise. If using 20cm/8-inch courgettes, halve crosswise, then quarter lengthwise
  • Put them into in a large bowl. Add 2 tbsp of the salt and 4 cups of ice. Add cold water to cover. Top with a plate to keep the courgettes submerged. Allow to sit for 2 hours. Drain and rinse
  • Divide the dill sprigs and next 6 ingredients between 2 clean, hot 1-litre glass jars and set aside
  • Bring the vinegar, sugar, remaining 2 tbsp of salt and 300ml/10½fl oz water to a boil in a large saucepan
  • Working in batches, add courgettes and cook, stirring occasionally, until khaki in colour and slightly pliable, about 2 minutes. Using tongs, transfer the courgettes to jars
  • Divide the hot syrup between the jars to cover courgettes, leaving a 1cm/½-inch space on top
  • Wipe the rims, seal and process in a boiling water bath for 10 minutes
Pickled courgettes ingredients
Allow at least a week to pickle before eating
Keyword courgette, pickle, preserves, zucchini