Crunchy courgette pickle

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
27%
Crunchy courgette pickle
20 min.
1
814kcal

Suggestions


Are you looking to add a burst of flavor and crunch to your meals? This Crunchy Courgette Pickle is the perfect solution! Bursting with vibrant flavors and a delightful crunch, this pickle is a fantastic side dish that complements a wide variety of meals. Whether you're serving up a savory sandwich, a fresh salad, or a hearty platter of grilled vegetables, this homemade pickle will elevate your dish to new heights.

Made with fresh courgettes and a harmonious blend of spices, this recipe is not only vegetarian and vegan but also gluten-free and dairy-free, making it a hit for those with dietary restrictions. With just 20 minutes of your time, you can create a delicious treat that keeps well in the fridge for up to a couple of months. Imagine the satisfaction of having a jar of homemade, tangy goodness ready to enjoy at a moment's notice!

As you slice the courgettes and infuse them with a medley of pickling spices and cider vinegar, the aroma will awaken your senses and tempt your taste buds. The process is simple, yet the result is a delightful pickle that’s crunchy, tangy, and oh-so-addictive. So, why not take a break from the ordinary and give this Crunchy Courgette Pickle a try? Your friends and family will love it, and you'll bask in the accolades of being a culinary master in your own kitchen!

Ingredients

  • 500 zucchini 
  •  shallots finely chopped
  • tbsp salt 
  • 500 ml apple cider vinegar 
  • 140 brown sugar 
  • tsp ground mustard 
  • tsp mustard seeds 
  • tsp celery seed 
  • 0.5  chilies dried crumbled
  • tsp turmeric 

Equipment

  • food processor
  • bowl
  • frying pan
  • knife
  • kitchen towels

Directions

  1. Thinly slice the courgettes using a sharp knife, mandolin or slicing blade on a food processor. Put in a bowl with the shallots and sprinkle over the salt. Cover with ice-cold water, stir to dissolve the salt and leave for 1 hr.
  2. Drain the courgettes thoroughly and pat dry using kitchen paper or tea towels. If they stay too wet, the water will dilute the pickling solution.
  3. Meanwhile, put the pickling ingredients into a pan and bring to a simmer. Bubble for 3 mins, making sure the sugar has dissolved, then leave to cool until warm but not hot.
  4. Add the courgettes and stir.
  5. Scoop the mixture into 2 x 500ml sterilised jars (see below to find out how to sterilise a jar). Seal and leave for a few days in the fridge. Kept chilled, these will keep for a couple of months.

Nutrition Facts

Calories814kcal
Protein5.05%
Fat4.52%
Carbs90.43%

Properties

Glycemic Index
90
Glycemic Load
6.57
Inflammation Score
-10
Nutrition Score
31.992173816847%

Flavonoids

Apigenin
1.57mg
Luteolin
15.25mg
Quercetin
3.3mg

Nutrients percent of daily need

Calories:813.83kcal
40.69%
Fat:3.86g
5.94%
Saturated Fat:0.63g
3.92%
Carbohydrates:173.74g
57.91%
Net Carbohydrates:165.08g
60.03%
Sugar:156.68g
174.09%
Cholesterol:0mg
0%
Sodium:14071.12mg
611.79%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.7g
19.39%
Manganese:2.91mg
145.55%
Vitamin C:96.77mg
117.3%
Potassium:2231.05mg
63.74%
Vitamin B6:1.21mg
60.32%
Magnesium:172.03mg
43.01%
Iron:7.07mg
39.25%
Folate:154.57µg
38.64%
Fiber:8.66g
34.64%
Phosphorus:331.36mg
33.14%
Calcium:318.07mg
31.81%
Vitamin B2:0.51mg
29.96%
Copper:0.51mg
25.75%
Vitamin K:22.88µg
21.79%
Vitamin A:1071.5IU
21.43%
Vitamin B1:0.31mg
20.84%
Selenium:12.79µg
18.28%
Zinc:2.66mg
17.73%
Vitamin B3:2.94mg
14.72%
Vitamin B5:1.46mg
14.57%
Vitamin E:0.93mg
6.2%