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.
This recipe uses courgettes as it was a method of using up a glut growing in the garden. However you can easily substitute with cucumbers if preferred.
Quick Courgette & Shallot Pickle
Amount Per Serving
Calories 821Calories from Fat 18
% Daily Value*
Vitamin A 1195IU24%
Vitamin C 88.5mg107%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •