I have learned my lesson for next year…that 10 courgette plants (4 at home, 6 at the allotment) is a bit excessive. I have 12 large courgettes in the fridge even after giving them away to visiting friends, neighbours and random strangers in the street (who took them happily!!).
I can’t bear for them to go to waste, so I decided to see if there was some way of using them up. I’ve also been told off by the people I share an allotment with about my excessive courgette planting so needed a way to get back in their good books. And thanks to Pinterest, I may have found the way – courgette pickle ⭐️ Who would’ve thought that was an invention (Not me, but I guess I’m just not as worldly wise as everyone else).
It was surprisingly easy, it took me 1.5 to 2 hours (1 hour of that was waiting…) including finding all the ingredients/washing jars etc to make 6 jars and most of the things I needed were in the house. I used this recipe here.
The longest step was the first; slicing the courgettes, adding salt and covering them in ice cold water as they were left for an hour. I sliced them with the slicer side of my cheese grater as I was too lazy to get the food processor out of the cupboard….
Water and salt were then added to these and they were left for an hour. This was the longest bit of the process.
I then cooked up the pickling liquid – having been caught out before when making chutney, I made sure the kitchen door was closed and windows/back door was open to allow the “aroma” during cooking to escape. The only ingredients I didn’t have were celery seeds and mustard powder so I used a dash of French mustard and, after tasting, I felt it was a bit of a strong flavour so I added a tablespoon of lemon juice.
It made six jars of varying sizes, and I had a few in the garage so those came in handy.
I had a taste last night (meant to leave it a few days in the fridge first but I just couldn’t…) and it was delicious, definitely a winner for using up all those courgettes!