These easy Courgette Fridge Pickles are a great way to use up any surplus courgettes in the summer and turn them into a tasty treat you can enjoy well into the autumn.
When the the courgette season is in full swing I try to use them up in lots of different ways to keep things interesting. I love my new spiralizer, and so I’ve been making courgetti as a gluten free option to pasta. Or I grate them into cakes and gluten free pizza bases, but I never realised it would be so easy to make such delicious pickles!
This style of pickling is the perfect thing to do with those giant courgettes you forget and leave growing for a few days too long. And they’re ready to eat so quickly! Excellent served with cheese and cold meats, layered on a burger, added to salads, or along with some olives as a cocktail snack.
- 2lbs courgettes, cut into chunks or thin slices according to your preference.
- 6 pink shallots cut into quarter lengthways.
- 4 garlic cloves finely sliced.
- 12 sprigs of dill or fennel including flowers
- ⅓ cup sea-salt flakes.
- 350ml apple cider vinegar.
- 2 tbsp honey.
- 2 tsp coriander seeds
- 2 tsp mustard seeds
- 2 tsp mixed peppercorns
- First place the chopped courgette in a deep bowl with the salt sprinkled all over and stand for at least one hour.
- Slice the shallots and garlic.
- Combine the other spices and honey with the vinegar and bring to a simmer in a saucepan - then allow to cool.
- Drain the salty juices from the courgettes and add these to the cooling vinegar solution.
- Now taking a large sterilised storage jar (I sterilise mine in the dishwasher) layer the shallot slices, garlic , dill fronds and drained courgettes until the jar is full..
- Finally pour the cooled pickling vinegar solution into the jar until the contents are covered..
You can make these pickles with simple every day ingredients, and if you make your own apple cider vinegar it’s even better! Just gather up the ingredients, spend a few minutes chopping and layering and a little time to stand and steep and you’re done. It really couldn’t be easier and the fresh, sweet and salty crunch of the pickles is so worth it!