Wow. Seriously, check out the beauty of these vegetables. I’ve been lucky enough to be on the receiving end of two fantastic batches of produce from a finca in Spain. It excites me to cook with such honest fresh veg. I feel privileged to know the person that picked them and slightly embarrassed about some of the other packaged produce sat in my fridge from the supermarket.
So the season brings us green beans, courgettes and peppers. In abundance! I’ve been flicking through some of my old recipes as well as reading about other peoples take on courgette cake, stuffed peppers, roasted vegetables, fritters and stews.
First up this week, a wonderful warming pickle. This lively sharp pickle carries a subtle heat and makes a perfect partner for summer plates. Try with cheese and salads, or put a pot on the table when you serve up your next BBQ.
This recipe makes two 500ml pickle pots as shown here. If you have lots of vegetables, then double or quadruple the recipe to make more. If you use vacuum sealed kilner jars it will keep for around 4 months.
It’s really easy to make. Although I guess its fair to say that the better the vegetables, the better the taste.
To make two pickle pots you need:
- Around 500g courgette (ribboned with a peeler or you can slice thinly with a knife)
- 4 finely chopped shallots
- 1 tsp tumeric
- 2 tsp mustard seeds
- 1 tsp coriander seeds
- 2 tsp dried chilli flakes
- 1 tsp english or dijon mustard
- 500ml cider vinegar
- 1 cup (about 250ml) maple syrup
- Cover the courgettes with water and sprinkle with salt, leaving for an hour.
- Heat the maple syrup and cider vinegar on a low heat to melt the syrup in to the vinegar.
- Add the remaining ingredients to the liquid, stir well, remove from the heat.
- Drain the courgettes and dry gently with kitchen roll.
- Mix everything together and divide into 2 jars. Pour the liquid in as equally as you can.
- Tighten the jars and leave the pickle to develop its flavours in the fridge for 2-3 days.
Fresh from the field: