As the halcyon days of summer slowly but inevitably draw to a close, it is with mixed emotion that I look towards the autumn days which are fast approaching. J will be back at school and studying hard, I hope, for his GCSEs (formerly known as “O” levels) while I try my best not to worry that he is not doing enough. On the other hand there are birthday celebrations to plan, trips to look forward to and game and autumn harvests to anticipate. It has been a wonderful summer of glorious weather, new beginnings, re-connecting with family and old friends and making some lovely new ones along the way. I never look forward to the cold weather but will try to appreciate more the events that it heralds.
Now is the time to preserve what you can of summer’s bounty. We are very lucky to have wonderful neighbours who have planted a vegetable patch from which they have been kind enough share their courgettes. Which I love! I came across a recipe for a quick summer pickle in an in-store magazine and straight away had to make it, tinkering with the flavourings of course.
The turmeric gives the courgettes a glowing golden hue and the fennel and the coriander seeds contribute a warm herbal note.
The sweet and sour pickle juice is delicious too – use in salad dressings and marinades; douse hot potatoes with it and then add a little mayo and chopped up pickles for a delicious salad. And the sweet and sour pickle juice fantastic in a Bloody Mary! There is a wonderful article on Food52 about the uses of pickle juice. Pickleback shot anyone?
The courgettes retain their crunch whilst the onions mellow in the brine
I am entering this recipe in the Shop Local Challenge hosted by Elizabeth’s Kitchen Diary. Do go over and take a look at her blog – there are some wonderful recipes there.
Shop Local hosted by Elizabeth’s Kitchen Diary
Sweet and Sour Courgettes
INGREDIENTS
- 500g courgettes (or thereabouts)
- 1 red onion
- 2Tbsp flaky sea salt like Maldon (substitute about 1Tbsp regular table salt if you don’t have the flaky sea salt). Kosher or pickling salt is the best but I don’t think it is easily found here in the UK – or maybe I just haven’t noticed it!
Sweet Brine:
- 400ml white wine or cider vinegar
- 200g sugar (use white sugar as golden muddies the colour of the brine syrup)
- 1/4 tsp turmeric
- 1/2 tsp red chilli flakes (you can increase this to 1 tsp if you like a little more heat)
- 1tsp fennel seeds
- 1tsp *dry roasted coriander seeds
INSTRUCTIONS
- Trim the ends then slice the courgettes into 1/2cm coins.
- Peel and slice the red onion into thin rings
- Layer in a bowl and sprinkling with salt as you go
- Cover and place in the fridge for about an hour or cover with ice for the same time. Keeping them cold helps to keep the courgettes firm.
- In the meantime, place all the sweet brine ingredients into a (non-reactive) saucepan and bring to a boil. Turn heat down and simmer for about 5 minutes. Remove pan from heat and let the brine cool to room temperature. You might want to open all your windows and turn on all extractor fans when you make the brine – the smell of boiling vinegar is quite pungent to say the least.
- Layer the courgettes and onions (do not rinse off the salt) into a sterilised jar, pour over the sweet brine, cover and refrigerate. Ready after a 24 hour steep and still tastes delicious 6 weeks later.
*To dry roast seeds like cumin and coriander, pop them into a non-stick pan on medium high heat for about 5-8 minutes, stirring or shaking the pan from time to time to ensure that all sides are being roasted. You can smell them as they begin to toast – but do keep as eye on them as they can burn easily. I usually do a small jar full at a time as they keep for a long time. Dry roasting really intensifies the flavour and adds more depth to the finished dish.
USES
- Cheese plate
- Roast beef or tuna or cheese sandwiches
- Chopped up in a potato salad also using the brine to douse the hot potatoes before adding mayonnaise
- In an egg salad
- With cold cuts
- In burgers
- Serve as a condiment at a barbecue
© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.
Love these Selma, so simple, and so divine. Beautiful pictures too. We did Ogden Nash in school {like a million years ago}. Does sound so much more wonderful now! Brought a smile to my face!
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Thank you Deeba. I used to find poetry a chore at school but quite enjoy it now! Just had a plate of toasted sourdough with cheddar and these pickles for lunch and it was divine. Lovely herbal notes from the fennel seeds. I’m saving the brine for dressings as it is so delicious.
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I used to adore the aubergine pickles my mother in law used to make … Not much of a pickler myself, although prone to getting into a pickle, and so will see if I can persuade her to give your courgettes a try. They look totally amazing!
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Thank you for commenting Josephine! They are so ridiculously easy that you should give them a go. Slice and salt the veggies; boil and cool the sweet brine. Place in a jar, refrigerate and start eating the next day. They are delicious. I’ve not pickled before this summer but have been looking around to see what else I can pickle!
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I’ve just realised who you are!! You should definitely give them a go – you are such an amazing cook it will be like child’s play!!
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I love the sound of this pickle. I’m a big fan of roasted cumin and coriander, although courgettes themselves are taking some getting used to (I started getting a veg box this year and there were LOADS of them in it!). I might have to try this recipe next time the courgettes start coming in. Thank you for sharing your delicious recipe with Shop Local. I hope you had a wonderful new year and all the best for 2014!
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It’s my pleasure Elizabeth – thank you for hosting the challenge. The courgettes stay nice and crisp by the way! x
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You could certainly see your skills within the article you write.
The world hopes for more passionate writers such as you who are not afraid to mention how they believe.
All the time follow your heart.
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Good post. I learn something totally new and challenging on sites I stumbleupon on a daily basis.
It’s always helpful to read content from other authors and use
something from their web sites.
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Highly energetic post, I liked that bit. Will there be a part 2?
du an chung cu thap doanh nhan http://thapdoanhnhan.biz/
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Unfortunately thap doanh nhan … and very very sadly … Selma died last summer. What a loss for all of us ….
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Delicious – or looks it, I’ve just put the courgettes, onion and sweet pickle into my kilner jar – can’t wait to try it tomorrow!!
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Dear Amy … I hate to let you know that Selma died during the summer of 2015. What a beautiful woman she truly was can be gleaned from her lovely posts. I hope her son is doing well, the poor boy.
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