Jars of freshly pickled home-made dill pickles. Here pickled courgettes or zucchini using surplus vegetables.
One of the best ways of storing surplus vegetables is to pickle them. Pickling preserves fruit and vegetables and has long been a tradition in many families here in Poland.
Here is the recipe we use to make pickled courgettes (zucchini).
- 1 kg courgette (zucchini), sliced
- 1 or 2 medium sized carrots
- 1 medium sized bell pepper (paprika)
- 6 garlic cloves, halved
- 10 fresh dill sprigs
- 2 or 3 tablespoons yellow or brown mustard seeds
- 1 teaspoon peppercorns
- 1 teaspoon dill seeds
- 1 teaspoon juniper berries
- 10 bay leaves
Ingredients needed to make marinade:
- 1 litre boiling hot water
- 200 ml apple cider vinegar
- 4 tablespoons sea salt or pickling salt
- 2 tablespoons olive oil
- *Sterilise jars.
- In the bottom of each jar, add 2 halved cloves of garlic, 1 or 2 bay leaves, 2 or 3 juniper berries, 2 or 3 peppercorns, a few mustard seeds.
- Slice courgettes (zucchini) and carrots into chunky rings. Place courgette slices into jars and layer tightly, adding a spring or two of dill, a few pieces of carrot and bell pepper (paprika), a bay leaf, and one or two pieces of garlic to each jar.
- Combine the marinade ingredients and stir until salt is dissolved. Carefully pour the hot liquid over the layered courgettes.
- Cover tightly with lid, turn upside down, and let the jar cool to room temperature.
* To sterilise jars: wash the jars and lids in warm, soapy water, rinse well, then dry them with kitchen towel. Put them in a oven at 180°C for five minutes.