Posts Tagged Courgettes
It’s that time of the year again, the sun is shining and the courgettes/zucchini just keep on coming! This relish has become one of my yearly summer recipes to
get rid of use up a few of the many courgettes that come my way! I’ve tried various recipes over the last few summers and this is a combination of those.
It makes a sweet relish that goes well in any sandwich containing meat or cheese, it would be perfect with hotdogs if you eat them. These days I don’t eat hotdogs but loved them growing up in America and even more so I loved the (bright green!) relish that we had with them. I believe we used to have Heinz sweet relish, something I’ve only found once in the UK. My label reading habit would now have me leaving it on the shelf if I did find it again and anyhow this version of relish is just as sweet but a whole lot more natural! When the last jar gets finished, usually at the beginning of Spring I find myself feeling a little sad and believe it or not I momentarily begin to look forward to the courgette glut again just to make more of this relish!
- 3 lb grated courgettes
- 1.5 lbs peeled and finely chopped onion
- 3 oz salt
- 2 red peppers (or 1 red, 1 green)
- 590 mls white vinegar
- 2.5 lbs sugar (I use unrefined)
- 1.5 tsp celery seed
- 1 tsp mustard seed
- 1/2 tsp turmeric
- 1 tsp black pepper
- Grate the courgettes and finely chop the onions ( I use a food processor for this, much easier if you have one). Put both the courgettes and the onions in a large bowl and sprinkle with the salt, mix the salt evenly throughout, its easiest to just use your hands here! Cover and leave for a minimum of 2 hours or overnight in the fridge although beware of leaving it in the fridge as the onions smell very strongly.
- Drain the courgettes and onion in a colander, rinse well with cold water then squeeze out the excess water, again hands are best for this!
- Put the chopped peppers, vinegar,sugar and spices into a large pan, stir well.
- Add the drained courgettes and onion. Bring to a boil then reduce the heat and simmer for 30 minutes.
- Carefully fill your sterilised jars with the relish. Screw on the lids and process for 10 minutes in a water bath. If unsure of canning procedures see here
You will get 5-7 jars of relish depending on your jar size.
Its summer, although apart from a few nice days one would think that Summer passed us right by this year! But Summer it is and the courgettes don’t seem to mind the weather, they still keep coming! I’ve mentioned before that my Mother in law has an allotment and passes her produce onto me. Courgettes seem to be the most prolific crop, pounds and pounds of them come my way. This year trying to keep the courgette situation under control I suggested that we try yellow courgettes, just yellow ones and only 2 plants. When we got back from our recent holiday it was to find bags of home-grown vegetables waiting for us, in the bags I found a couple of yellow courgettes and surprisingly even more green ones! I’m not sure when the green ones were planted or why they produce more than the intended yellow plants but once again I found myself up to my elbows in courgettes!
These pickles are one of the courgette/zucchini recipes I had bookmarked for the glut! I really wanted to make dill pickles with cucumbers this year but the cucumbers really did object to the Autumnal summer we’ve had, dying off after producing one mini cucumber each. When I came across this timely recipe I thought it would be a new way to use up some of my bounty, while perhaps satisfying my dill pickle craving. I really liked them, they are really easy to make and as they are refrigerator pickles they are really quick too. They have the right amount of sweet verses tart and I couldn’t help but add my own heat with some chilli flakes.
Courgette Pickles (adapted from Martha Stewart’s Judy’s Zucchini Pickles)
- 225 grams (7.5 0z) of zucchini/courgettes sliced very thinly
- 1 small onion sliced very thinly
- 1 tbsp salt
- 250 ml (1 cup) cider vinegar
- 125 gram (5 oz) sugar
- 1 tsp mustard seeds
- 1/4 tsp dried chilli flakes
- 1/4 tsp ground turmeric
My quantities make one large jar of pickles, to see how to make them see here on Martha Stewart’s website
This recipe links up nicely with the August challenge of the Sustainable Eats Urban Farm Challenge that Im taking part in. The challenge this month is food preservation.