Recipe: Courgette pickle

Rating: 4.9 stars based on 346 reviews


  • 700g diced courgette
  • 300g sliced onion
  • 1 large green very mild chilli
  • 2 diced red sweet peppers
  • 1/2 cup pickling salt
  • 1 1/4 cups sugar
  • 1 1/2 cups white vinegar
  • 1/4 cup water
  • 1 tsp celery seeds
  • 1 tsp tumeric
  • 1/2 tsp mustard seeds


  • In a large bowl or pot combine courgette, onions and peppers. Sprinkle with the salt and toss to coat.
  • Add enough water to cover the vegetables and allow to stand at room temperature for 3 hours.
  • Transfer the vegetable mixture to a colander in the sink and rinse with cold water and then drain.
  • In an 8-10 quart pot, combine the sugar, vinegar, 1/4 cup of water and spices. Bring to a boil and stir until the sugar dissolves.
  • Then reduce the heat and simmer uncovered for 3 minutes.
  • Add the vegetable mixture and return to boiling. Simmer, uncovered for 10 minutes, stirring occasionally.
  • Heat and sterilise jars in a hot oven
  • Ladle the hot relish into sterilised jars, leaving a 1/2-inch at the top.
  • Seal cap and leave to cool.


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