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.