Description
Jamie Oliver’s pickled courgette brings Mediterranean zest to your plate with minimal effort. Quick-preserved vegetables offer a tangy, crisp companion to grilled meats and sandwiches that you can enjoy all week long.
Ingredients
Scale
Main Vegetables:
- 500 grams (17.6 ounces) courgettes (zucchinis)
- 3 shallots, finely chopped
Seasonings and Spices:
- 1 teaspoon mustard powder
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
- ½ dried chili, crumbled
- 2 tablespoons pure salt
Liquid and Sweeteners:
- 500 milliliters (16.9 fluid ounces) apple cider vinegar
- 140 grams (4.9 ounces) golden caster sugar
Instructions
- Using a sharp mandoline or chef’s knife, carefully slice zucchinis into delicate, uniform rounds approximately 1/8 inch (3 millimeters) thick.
- Transfer zucchini slices into a spacious mixing bowl and incorporate finely chopped shallots. Generously sprinkle kosher salt over the vegetable mixture, allowing it to draw out excess moisture.
- Gently pour cold filtered water over the salted vegetables, ensuring complete submersion. Allow the mixture to rest at room temperature for 60 minutes, enabling the salt to draw out water and soften the zucchini.
- After resting, thoroughly drain the vegetables using a colander. Meticulously pat each slice and shallot piece dry using clean kitchen towels or paper towels, removing all excess liquid.
- In a medium saucepan, combine white vinegar, granulated sugar, mustard seeds, coriander seeds, and water. Heat the brine mixture over medium-high heat, stirring occasionally until sugar completely dissolves and liquid reaches a gentle simmer.
- Remove brine from heat and allow it to cool until warm to the touch, approximately 5-7 minutes. The temperature should be comfortable for handling.
- Carefully transfer the dried zucchini and shallot mixture into the warm brine, ensuring each slice is thoroughly coated and submerged.
- Sterilize two 16-ounce (500 milliliters) glass mason jars by washing them in hot, soapy water and drying them in an oven preheated to 340°F (170°C) for 10 minutes.
- Using a clean spoon, distribute the zucchini and brine evenly between the sterilized jars, leaving a small headspace at the top.
- Seal the jars tightly with their respective lids and refrigerate. Allow the pickles to develop flavor for 48-72 hours before consuming.
Notes
- Store pickled courgettes in the refrigerator for up to two weeks, enjoying their vibrant flavor and crisp texture.
- Refrigerate for 2-3 days to allow flavors to develop and intensify, creating a more complex taste profile.
- Sterilize jars meticulously to ensure food safety and preserve the pickles’ quality and longevity.
- Warm brine infuses vegetables with a balanced sweetness and sharp vinegar notes that dance on your palate.
- Salt water helps draw out excess moisture, guaranteeing a perfectly crunchy and clean pickle texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Snacks
- Method: Simmering
- Cuisine: UK
Nutrition
- Serving Size: 4
- Calories: 170
- Sugar: 18g
- Sodium: 1000mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg