2nd September 2010
The kids have gone to school and now is the time to address the current courgette situation!
Courgette Pickles
onions, 450g, trim slice thinly
sea salt, 225g
water, 2.5L
Place courgettes and onions in a non-metallic bowl. Dissolve salt in
water and pour solutions over the vegetables. Weight down with
plate, to keep them submerged. Leave to stand for 24 hours.
Rinse under cold running water, drain and dry on kitchen paper.
Place in empty preserving pan.
white wine vinegar, 450ml
sugar, 225g
mustard seeds, 2tsp
celery seeds, 1tsp
allspice, whole, 1tsp
Mix these remaining ingredients (not courgettes and onion) in
a saucepan. Stir over a low heat, with a wooden spoon until the
sugar has dissolved. Pour over courgettes & onions.
Leave to stand 1 hour.
Put the pan on the heat and boil for 3 minutes, remove from heat.
Transfer the vegetables to warmed sterilized jars to within 2.5cm
of the tops. Pour in the vinegar to cover by 1.25cm.
Seal the jars, label.
Keep in a cool dark place, leave 2 weeks before eating.
Fills about 2x 750ml jars.
Great on burgers and in cheese sandwiches.
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