Crunchy courgette pickle
Crunchy courgette pickle could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe makes 1 servings with 813 calories, 10g of protein, and 4g of fat each. For $4.74 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of celery seeds, dried chilli, shallots, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a rather expensive side dish. 321 person were impressed by this recipe. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes roughly 20 minutes. With a spoonacular score of 91%, this dish is super. Courgette, Radish And Kohlrabi Pickle, Lemon Pickle | Nimboo Kan Achar | Elumichai Oorugai | Nimmakayan Uragaya - Easy Indian Pickle s, and Pickle Chicken with Garlic Fries and Spicy Pickle Dip are very similar to this recipe.
Servings: 1
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
1 tsp celery seeds
500ml cider vinegar
500g courgettes
½ dried chilli, crumbled
140g golden caster sugar
1 tsp ground turmeric
1 tsp mustard powder
1 tsp mustard seeds
2 tbsp non-iodised salt
3 shallots, finely chopped
Equipment:
bowl
kitchen towels
frying pan
Cooking instruction summary:
Thinly slice the courgettes using a sharpknife, mandolin or slicing blade on a foodprocessor. Put in a bowl with the shallotsand sprinkle over the salt. Cover withice-cold water, stir to dissolve the saltand leave for 1 hr. Drain the courgettesthoroughly and pat dry using kitchenpaper or tea towels. If they stay too wet,the water will dilute the pickling solution.Meanwhile, put the pickling ingredientsinto a pan and bring to a simmer. Bubblefor 3 mins, making sure the sugar hasdissolved, then leave to cool until warmbut not hot. Add the courgettes and stir.Scoop the mixture into 2 x 500mlsterilised jars (see below to find outhow to sterilise a jar). Seal and leave fora few days in the fridge. Kept chilled,these will keep for a couple of months.
Step by step:
1. Thinly slice the courgettes using a sharpknife, mandolin or slicing blade on a foodprocessor. Put in a bowl with the shallotsand sprinkle over the salt. Cover withice-cold water, stir to dissolve the saltand leave for 1 hr.
2. Drain the courgettesthoroughly and pat dry using kitchenpaper or tea towels. If they stay too wet,the water will dilute the pickling solution.Meanwhile, put the pickling ingredientsinto a pan and bring to a simmer. Bubblefor 3 mins, making sure the sugar hasdissolved, then leave to cool until warmbut not hot.
3. Add the courgettes and stir.Scoop the mixture into 2 x 500mlsterilised jars (see below to find outhow to sterilise a jar). Seal and leave fora few days in the fridge. Kept chilled,these will keep for a couple of months.
Nutrition Information:
covered percent of daily need
