Courgette Pickle recipe

Jayne’s Courgette Pickle

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.


  • 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


  1. In a large bowl, mix together the sliced courgettes, red onion, and minced garlic.
  2. 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.
  3. 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.
  4. Pour the hot vinegar mixture over the courgettes and onions. Stir to combine.
  5. 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


  • 4 servings


  • Side Dish


  • British


  • Jayne

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