Bread & Butter Courgette Pickle
Up your condiment game with Bread & Butter Courgette Pickle. This easy recipe takes less than 30 minutes to make three medium jars of pickle. Perfect for sandwiches, platters, snacking and entertaining.
Ingredients
- 1 kilograms courgettes, sliced thinly on an angle
- 2 medium onions, sliced thinly
- 2 cups apple cider vinegar
- 1 1/2 cup caster sugar
- 1 teaspoons dry mustard
- 2 teaspoons yellow mustard seeds
- 2 teaspoons turmeric
- 1/3 cup salt
- 1 kilograms courgettes, sliced thinly on an angle
- 2 medium onions, sliced thinly
- 2 cups apple cider vinegar
- 1 1/2 cup caster sugar
- 1 teaspoons dry mustard
- 2 teaspoons yellow mustard seeds
- 2 teaspoons turmeric
- 1/3 cup salt
- Step 1 of 3Cut the courgettes thinly on an angle. Place into a large bowl with the onions. Sprinkle over the salt and cover with cold water. Leave to sit for 1 hour or a little more. Drain and roughly pat dry with a paper towel.
- Step 2 of 3While the courgettes sit, in a medium-sized saucepan place the vinegar, sugar, mustard, mustard seeds and turmeric. Bring slowly to a simmer and cook until the sugar has dissolved. Allow the liquid to cool.
- Step 3 of 3Pour the liquid over the drained courgettes. Spoon into sterilised jars topped up with the liquid and store until needed. They will last for 2 months.
Method
- Step 1 of 3Cut the courgettes thinly on an angle. Place into a large bowl with the onions. Sprinkle over the salt and cover with cold water. Leave to sit for 1 hour or a little more. Drain and roughly pat dry with a paper towel.
- Step 2 of 3While the courgettes sit, in a medium-sized saucepan place the vinegar, sugar, mustard, mustard seeds and turmeric. Bring slowly to a simmer and cook until the sugar has dissolved. Allow the liquid to cool.
- Step 3 of 3Pour the liquid over the drained courgettes. Spoon into sterilised jars topped up with the liquid and store until needed. They will last for 2 months.
Nutrition per serving
314 Kilojoules
Protein1 grams
Fat0 grams
Carbs16 grams
Sugars16 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 3Cut the courgettes thinly on an angle. Place into a large bowl with the onions. Sprinkle over the salt and cover with cold water. Leave to sit for 1 hour or a little more. Drain and roughly pat dry with a paper towel.
- Step 2 of 3While the courgettes sit, in a medium-sized saucepan place the vinegar, sugar, mustard, mustard seeds and turmeric. Bring slowly to a simmer and cook until the sugar has dissolved. Allow the liquid to cool.
- Step 3 of 3Pour the liquid over the drained courgettes. Spoon into sterilised jars topped up with the liquid and store until needed. They will last for 2 months.