Sorry folks but here's another courgette recipe for you all. I wasn't sure about these when I read the recipe at Selmas Table but I’m so glad I made them. They are truly delicious, crunchy with some spice, but not hot and will keep for a couple of months in the fridge. I used two different types of courgettes for my pickles but use whatever you can find. You see the lovely mixing bowl in the background, I managed to break it into 3 large pieces in my sink, not happy as I only bought it just before we came to France :(
|500g Courgettes |
1 Red onion
2tbsp sea salt
1tsp Coriander seeds
400ml White wine or cider vinegar
200g White sugar
1/2tsp Chilli flakes
1tsp Fennel seeds
|Slice the courgettes in 1/2cm rings, then finely slice the onion. Layer the courgettes and onion in a bowl sprinkling the salt between the layers. Leave in the fridge for 1 hour.|
Dry roast the coriander seeds in a dry frying pan for a few minutes until toasted but watch them as they will burn quickly.
Place all the remaining ingredients plus the coriander seeds into a saucepan and bring to the boil. Reduce heat and simmer for 5 minutes the leave to cool.
Without rinsing off the salt, layer the courgettes and onions into 2 sterilized jars (the size of my jar above is perfect for the amount of liquid I had).
Pour over the liquid, seal and leave to marinade for 24 hours.
NOTE – The liquid can be used as a delicious salad dressing too.