- 3 courgettes
- 2 red onions
- 2 tablespoons of Maldon sea salt
- A good pinch of dried red chilli flakes
For the Brine
- 400ml Sarson’s Malt Vinegar
- 200g white sugar
- 1/4 teaspoon turmeric
- 2 teaspoons yellow mustard seeds
- 1 teaspoon coriander seeds
- Put the coriander seeds into a frying pan over a medium heat. Stir for a few minutes, taking care they don’t burn. Dry roasting intensifies the flavour. Trim the ends then using a mandolin slicer, slice the courgettes into 5mm thickness.
- Peel the onions and again using a mandolin slice the red onion into 2mm rings.
- Separate the onion rings and put them into a large bowl along with the courgettes. Sprinkle with salt and mix to coat.
- Cover with cling film and place in the fridge for about 3 hours.
- Meanwhile put the vinegar, sugar, turmeric, mustard seed and coriander seeds into a saucepan and bring to a boil. Then turn heat down and simmer for about 5 minutes.
- Remove pan from heat and let the brine cool to room temperature.
- Leave the salt on the courgettes and onions and drain well.
- Fill sterilised jars with the courgettes and onions.
- Pour in the Brine, pressing down to make sure they’re packed in nicely. Tap the jars to remove any trapped air.
- Close the lids on the Jars and store in the fridge. These pickles will be ready to eat the next day and will keep for up to 6 days.
In collaboration with A Glug of Oil.