• Kate

Getting ready for the hunger gap!

It's our most successful year for growing courgettes and when I say successful I mean we have been eating them in some guise or another for the last 3 - 4 weeks everyday.. Spiralized, steamed, in flans, in pasta, in salads, in soups, you name it we have been having it. So i decided to try my hand at a bit of pickling in preparation for the hunger gap (the time around winter when there is little home grown or local produce around to be used), but I wanted to add a bit of a healthier twist to my pickling so I decided to use apple cider vinegar, coconut palm sugar and turmeric (if I can get away with added turmeric to a dish then I will as it has amazing anti-inflammatory properties - but you need a good one!).

This makes 2 x 250ml kilner jars so up the amounts if you want to make more..

6 medium sized courgettes cut into 1/2 cm slithers - a mix of green and yellow look more effective

1 red onion cut into thin rings

2tbsp of sea salt

200ml of Apple cider vinegar

200ml of white vinegar

2 tbsp of coconut palm sugar

1/2 tsp tumeric

1 tsp cumin seeds (toasted)

some fennel fronds (is that what they are called?)

Put the courgette, sliced onion and sea salt into a large bowl. Mix together, cover and leave in the fridge for 1 hour. In the meantime make up the pickling vinegar but adding everything else to a saucepan, bring to the boil while stirring then turn down and simmer for 5 minutes (you may want to open all the windows and put your extractor fan on at this time as it's pretty potent). Leave to cool until it gets to room temperature. take your 2 steralised kilner jars and start layering courgettes and onion. Once the jars are full pour over the pickling vinegar mixture. Thee can then either be kept in the fridge for 24 hours and then eaten or stored in a dark cool place until needed.

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