All the great spring produce is starting to be available and pickling them is such a nice way to have them to hand. I love the large sliced dill pickles but they are so expensive now. As courgettes are cheap and always in abundance they are a brilliant alternative. I love the subtle flavours from the seeds that flavour the liquid. You can eat them straight out of the jar (I do) put them on burgers, salads and in sandwiches.
- 1 small banana shallot, finely sliced
- 1 medium courgette, finely sliced
- 1 sprig of dill, fronds only
- 2 tbsp of sea salt
- 125ml of Luke warm water
- 1 large ice cube
For the pickling liquid
- 350ml cider vinegar
- 1 cup golden caster sugar
- 1 tsp English mustard powder
- 1/2 tsp ground turmeric
- Pinch of chilli flakes
- 1 tbsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp mixed peppercorns
- 1 tsp dried dill
- Add the warm water and salt to a bowl, give it a whisk so the salt dissolves. Add the courgettes, shallots and fresh dill. Add the ice cube and top up with cold water so everything is submerged. Leave for an hour.
- Drain the courgette mixture but don’t rinse. Using 4 pieces of kitchen roll squeeze out all of the excess liquid.
- Add all of the pickling ingredients to a saucepan bring to the boil stirring frequently so the sugar dissolves. Turn off the heat.
- Layer the courgettes, shallots and dill frongs in a sterilised jar. Give the pickling liquid a final stir and pour over the courgette mixture. Leave for one day then you can start eating them.