Courgette pickle

This is the first time I’ve made pickle but I was so inspired after having this at a friend’s house that I went straight out and got everything needed. Contains the very health-giving turmeric. Great with cold meat or in a cheese sandwich.

Makes lots! Can halve or quarter the recipe. The recipe is in old money as that’s how it was given to me.
  • Serves
    Lots!
  • Prep
    2hrs
  • Cook
    20 mins
  • Difficulty
    Easy
Ingredients
  • 10lbs of firm fresh courgettes
  • 2½lb of white onions
  • 1lb cooking salt
  • 4 pints of distilled vinegar
  • 2 tbsps of yellow mustard seed
  • 3 teaspoons of celery salt
  • 3 teaspoons of turmeric
  • 3lb of sugar (I know but you only have a little bit at a time!)
Instructions
Wash the courgettes and thinly slice, a food processor is good for this.

Peel and quarter the onions and finely slice those too.

Cover the courgettes and onions with water and salt and leave to soak for two hours.

Rinse then squeeze as much of the water out as you can.

Boil the remaining ingredients and pour over the courgettes and onions. Leave to stand in a preserving pan or large saucepan.

Put into airtight jars. Give as presents!

Storage:
If you seal the jars and keep them in a nice cool place they're OK for about 8 weeks. Once the jar is opened it needs to be kept in the fridge and eaten within a week. Unofficially I've kept unopened jars for a lot longer but I can't officially advise anyone to do that :-)

Make every day this delicious, get a weekly eatnaturally plan!

A 'naughty pickle' is how I'd best describe myself. I think fun and laughter is the whole point of life.
Celia Imrie
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