Courgette Pickle Food

COURGETTE PICKLE

Steps:

• Place the thinly cut courgette slices in salted, ice water and let them soak for 1 hour.
• Place the vinegar, salt, fennel, mustard, celery salt, turmeric and sugar in a saucepan and bring it to a boil.
• Remove the pickling sauce from the heat and let it cool down.
• Drain the courgettes and dot dry with a paper towel.
• Place the courgette and onions in a large, about 1ℓ (4 cups) sterilised jar, then pour in the pickling sauce.
• Close the lid and give a shake to mix the ingredients.
• Place in the fridge and leave for 3 weeks to mature.

CRUNCHY COURGETTE PICKLE

Steps:

• Thinly slice the courgettes using a sharp knife, mandolin or slicing blade on a food processor. Put in a bowl with the shallots and sprinkle over the salt. Cover with ice-cold water, stir to dissolve the salt and leave for 1 hr. Drain the courgettes thoroughly and pat dry using kitchen paper or tea towels. If they stay too wet, the water will dilute the pickling solution.
• Meanwhile, put the pickling ingredients into a pan and bring to a simmer. Bubble for 3 mins, making sure the sugar has dissolved, then leave to cool until warm but not hot. Add the courgettes and stir.
• Scoop the mixture into 2 x 500ml sterilised jars (see below to find out how to sterilise a jar). Seal and leave for a few days in the fridge. Kept chilled, these will keep for a couple of months.

COURGETTE PICKLE

Steps:

• Pack the courgette slices into a large jar or bowl along with the garlic and dill. Put the coriander seeds, peppercorns and chilli flakes in a small dry pan over a low heat. Cook for 1-2 minutes or until fragrant, then use a pestle and mortar to crush lightly. Tip into the jar or bowl.
• Measure the sugar into the same small pan with a pinch of salt and 3 tbsp of water. Cook over a low heat until the sugar has dissolved, then add the vinegar and remove from the heat. Pour this over the courgettes, then shake or mix well and cool. Chill for 30 minutes or longer if you can - the pickle will only get better with time.

ZUCCHINI RELISH

Steps:

• SOAK.
• Grate zucchini in food processor, along with onion and bell peppers.
• Mix salt in with vegetables in large plastic bowl.
• Let stand overnight.
• Next morning, rinse thoroughly in a large strainer and drain well.
• MIX.
• Place shredded vegetables in large heavy pan and add remaining ingredients.
• Mix well and boil for 30 minutes.
• Pack and seal in hot sterilized jars.