The Self-Preservation Society

Today I made Crunchy Courgette Pickle:



Here is how I did it:

500g courgettes (zucchini)
3 shallots, finely chopped
2tbsp table salt

For the pickling liquid:

500ml cider vinegar
140g golden caster sugar
1tsp mustard powder
1tsp mustard seeds
Half a dried chilli, crumbled
1tsp ground turmeric

Method:

1: Thinly slice the courgettes, place in bowl with shallots and add the salt. Cover with ice-cold water, stir to dissolve the salt and cover and leave to brine for an hour.

2: After an hour, drain well in a colander, then wrap in a tea towel to absorb as much water as possible.

3: Place all pickling ingredients in a pan. Bring to simmer and bubble for three minutes, ensuring that the sugar is properly dissolved (it will crystallise again on chilling, but will be much finer). Leave to cool until warm but not hot. Add courgettes and shallots and stir.

4: Scoop mixture into 2x500ml or 4x250ml jars (sterilised in oven at 170C/gas mark 3 for at least 10 minutes). Seal and leave in fridge for a few days. If kept chilled, this will last for several months.