Courgette pickle

Courgette pickle

Use in-season courgettes in this quick pickle this summer – stuff the tangy veg into sandwiches or burgers, or enjoy with a cheese and charcuterie board
  • Total:
  • Serves: 4 persons



  1. Step 1

    Pack the courgette slices into a large jar or bowl along with the garlic and dill. Put the coriander seeds, peppercorns and chilli flakes in a small dry pan over a low heat. Cook for 1-2 minutes or until fragrant, then use a pestle and mortar to crush lightly. Tip into the jar or bowl.
  2. Step 2

    Measure the sugar into the same small pan with a pinch of salt and 3 tbsp of water. Cook over a low heat until the sugar has dissolved, then add the vinegar and remove from the heat. Pour this over the courgettes, then shake or mix well and cool. Chill for 30 minutes or longer if you can – the pickle will only get better with time.