Capture the flavour and the moment!
By Grant Bushby
One of my all-time favourite preserves is Courgette Pickle. It is so delicious and so versatile and will impress friends and family. It can be used to garnish a hamburger or paired with charcuterie, pâtés and smoked fish. Easy to make and wonderful to have on hand, it keeps indefinitely in the fridge.
1. Using a mandolin, cut the courgettes lengthwise into very thin slices. If you don’t have a mandolin, try slicing them by hand with a very sharp knife or into thin rounds.
Ingredients
Instructions
2. Place the courgette and onion slices in a large bowl, sprinkle liberally with salt, and cover with ice-cold water. Add a few ice cubes to keep it cold. Leave for an hour, then drain and dry the slices thoroughly between kitchen towels or in a salad spinner. Set aside.
3. In a large saucepan, combine the apple cider vinegar, sugar, mustard powder, mustard seeds, and turmeric. Simmer over medium-high heat for about 3 minutes. Turn off the heat and set aside until just warm to the touch.
4. Tip the dried courgette and onion slices into the liquid and stir well.
5. Spoon the mixture into the sterilised jars, secure the lids tightly, label, and refrigerate for at least a day before serving.