This tangy and flavorful courgette pickle is the perfect way to use up an abundance of summer squash. It’s quick and easy to make, and can be enjoyed as a condiment or as a tasty addition to salads and sandwiches.



Ingredients
- 2 medium-sized courgettes, sliced
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup sugar
Method:
- In a large bowl, mix together the sliced courgettes, red onion, and minced garlic.
- In a small pan, toast the mustard seeds, coriander seeds, and fennel seeds until fragrant. Crush the seeds using a pestle and mortar or a spice grinder.
- In a medium-sized pan, mix together the toasted spices, turmeric powder, cumin powder, salt, black pepper, apple cider vinegar, water, and sugar. Bring to a boil and stir until the sugar has dissolved.
- Pour the hot vinegar mixture over the courgettes and onions. Stir to combine.
- Let the mixture cool to room temperature, then transfer to a clean, sterilized jar. Refrigerate for at least 24 hours before serving.
Additional Notes
- This recipe makes about 4 cups of courgette pickle.
- Courgette pickle is a great addition to sandwiches, burgers, or as a side dish.
- The pickle will keep in the fridge for up to 2 weeks.
Nutritional Information
- Calories: 73 per serving
- Fat: 0.1g
- Carbohydrates: 18.4g
- Fiber: 1.5g
- Protein: 1.1g
Cooking Time:
- 15 minutes
Preparation Time:
- 10 minutes
Servings:
- 4 servings
Category:
- Side Dish
Cuisine:
- British
Author:
- Jayne