Courgettes and Shallots pickled

2 down, 3 to go! 

On an English website I found a recipe for bread and butter pickles - made with courgettes. I love all kinds of pickled veggies and this caught my eye because the ingredients for the pickling liquid were going in the Indian cuisine. 

I added and changed ingredients as always. 

The best way to get thin slices of courgette and onions is a mandoline. Be careful with your fingers.

Recipe for a 700 ml jar:

450 g courgette, 3 shallots, 2 tbsp salt, 500 ml ice cold water

1 tsp ground mustard powder, 1 tsp tumeric, 1/2 tsp chili, 140 g sugar, 1clove, 3 juiniper berries, 3 allspice berries, 3 tsp white balsamic vinegar, pinch of salt, 500 ml water

Slice the courgette into 2 mm rounds. If you have a larger one, quarter it and take out some of the seeds. Sluce the shallots. Put them in a bowl and sprinkle the 2 tbsp salt on top. Mix well and add the cold water. Let it sit for 1 hour. Drain and wash the salt away.

While the courgette and onions are soaking in the brine, use a small sauce pan and make the pickling liquid. Let it simmer for 4 to 5 min, then cool it down a bit. 

The courgette does have a lot of water. Press out some of it and put it in a clean jar. Fill the jar with the pickling liquid and close the lid. When the jar is down to room temperature, put the jar in the fridge for 3 days before you start eating the courgettes.

It keeps in the fridge for month when you use clean utensils to pick something out.