Cheeseburger & chips
Homemade burgers and chips beat shop-bought every time. Why not make double and freeze a batch?
Crunchy courgette pickle
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 1 litre
Skip to ingredients
- 500g courgettes
- 3 shallotsfinely chopped
- 2 tbsp non-iodised salt
For the pickling liquid
- 500ml cider vinegar
- 140g golden caster sugar
- 1 tsp mustardpowder
- 1 tsp mustard seeds
- 1 tsp celeryseeds
- ½ dried chillicrumbled
- 1 tsp ground turmeric
Nutrition: per serving
- kcal6
- fat0g
- saturates0g
- carbs1g
- sugars1g
- fibre0g
- protein0g
- salt0.25glow
Method
step 1
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.
step 2
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.
step 3
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.
