Courgette pickle is quick and simple to make, ideal when you have a glut of courgettes growing in the garden.
Courgette pickle is something I make a lot as the courgette plants in my garden have produced a lot of fruit this summer.
Courgette is something I always grow in my garden as I like to eat courgette. In fact I’m a great believer in growing what you actually enjoy eating lots of.
As well as the more traditional shaped courgettes I also grew a ball-shaped variety this year. Courgettes are best picked young as that is when the flavour is more concentrated.
The plants I’ve grown this year have produced a lot of fruit so I needed to find something else to do with them as I hate anything going to waste so decided to make courgette pickle.
How to pickle courgettes – recipe steps:
How to serve bread and butter pickles?
This style of courgette pickle is often called “bread and butter pickles”. As the name suggests they are good enough to eat on their own with nothing more than a buttered slice of bread.
I would agree with this as I believe these are the tastiest pickles that I make. However, here are some other great ways to serve this versatile courgette pickle:
- Great on a cheeseboard or cold cuts platter, alongside some grapes and olives.
- Delicious served inside a homemade beef or chicken burger, or indeed a smoky hotdog.
- Add to a meze platter, alongside other vegetables, hummus and dips.
Courgette pickle – ingredients and substitutions:
- Courgette: if you don’t like courgette you could substitute it with cucumber which would also work in this pickle.
- Shallot: can be replaced with a red onion or even a yellow onion if you prefer.
- Caster sugar: if you don’t have caster sugar simply replace with some granulated sugar. Just ensure it is completely dissolved before you pour over the vegetables.
- Apple cider vinegar: can be substituted with white wine vinegar.
- Mustard powder and chilli flakes: add flavour and just an element of spice to the pickling liquor but it is in no way overpowering. However, if you would prefer to leave out then please do so.
Helpful hints and tips:
- Once cooled these bread and butter pickles can be eaten straight away.
- However, as with most things they will taste better after a few days in the fridge.
- Stored in the fridge this pickle will keep for a couple of months.
- If you’ve never tried pickling before, this is a really easy place to start.
What to do with a glut of courgettes?
When you have a glut of fruit over the summer it really helps when you have recipes to hand so that nothing goes to waste. Here are some ideas:
- Courgette and Pepper Soup simple and quick to prepare and one of the most popular recipes on our site.
- Courgette Pasta, prepared and cooked in the time it takes to boil a pan of pasta!
- Courgette & Chorizo Gnocchi another quick mid week dinner dish that is packed full of flavour.
- Courgette Fritters make a great brunch on light lunch dish.
- Cajun Chicken Traybake, add courgettes to your favourite one-pan traybake!
- Waste nothing, courgette flowers have a beautiful delicate flavour. Add the to salads or cook in an omelette with fresh summer herbs.
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Additional recipe suggestions:
If you like this recipe then try some similar pickle and preserve recipes:
Quick Courgette & Shallot Pickle
- 450 g courgettes
- 4 banana shallots
- 2 tbsp fine sea salt
- 500 ml cider vinegar
- 140 g caster sugar
- 1 tsp english mustard powder
- 1 tsp ground turmeric
- 1 tsp pickling spice
- 1/2 tsp chilli flakes
- Thinly slice the courgettes and shallots and place in a bowl. Sprinkle over the salt then cover with ice cold water. Stir until the salt dissolves then leave for an hour.
- After an hour drain off the liquid, washing the vegetables to remove any excess salty water. Pat the vegetables dry using kitchen paper. Take care to remove as much of the water as you can.
- Place all the ingredients for the pickling liquid into a saucepan and bring to a gentle simmer. Allow the liquid to simmer for 4-5 minutes ensuring the sugar has completely dissolved. Set this liquid aside to cool a little. Then add the courgettes and shallots to the warm liquid and give it a good stir.
- Gently spoon the courgettes and shallots into a 1ltr sterilised jar (one with a tight fitting lid). Pour over the remaining liquid ensuring the vegetables are completely covered. Seal the jar and leave to cool completely.
- These pickles should be stored in the fridge and will be ready to eat in a few days. However if kept in the fridge they will keep for a couple of months.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook