Saturday, 23 October 2010

Courgette pickles

As promised from the chicken liver parfait post !

At the lovely Crown & Castle they serve these pickles with their chicken liver parfait and they are lush. I'm not a great fan of pickle usually in any form from Branston to pickled onions but these are nice and gentle. Not too harsh but a lovely combination of flavours. The recipe for these came out in a newsletter from them some time ago and apparently is their most requested recipe. I can see why ! Just be careful from the fumes from the hot vinegar *splutter*

makes about 1 litre

10 medium courgettes sliced to about 1/4 inch on the diagonal
1/2 a large Spanish onion sliced finely
1/4 red pepper sliced finely
1 green chilli sliced finely
30g fine sea salt
225ml red wine vinegar
115g dark muscovado sugar
115g golden caster sugar
pinch of mustard powder
1/2 tsp tumeric powder
1 heaped tsp mustard seeds
1 tsp celery seeds

Combine the vegetables, add the salt and leave to wilt for about 2 hours. Rinse well in cold water.
Put the vinegar, sugars and spices into a large saucepan and bring to the boil.
Boil for a couple of minutes (watch the fumes !) and then add the drained vegetables.
Take the pan from the heat and leave to steep for another couple of hours.
Return the pan to a high heat and boil for 5 minutes.
Spoon the contents into hot sterilised jars leaving a small space at the top and then seal.
They are ready after a couple of days. Keep in a cool place and use within 2-3 months.

Totally yummy with pate or cheeses as demonstrated below. Absolutely gorgeous.

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