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Courgette Relish in jar with courgette

Courgette Relish (Zucchini)

Janice Pattie
Courgette Relish is a sweet, crunchy, pickled relish that is ideal to liven up your salads, sandwiches, and burgers.  It’s the perfect way to preserve a glut of courgettes from the garden or bargain buys at the supermarket.
5 from 3 votes
Prep Time 20 minutes
Cook Time 20 minutes
Salting time 3 hours
Total Time 3 hours 40 minutes
Course pickles, preserves
Cuisine American, British
Servings 70 servings
Calories 18 kcal

Ingredients
 

  • 1 kg courgettes/zucchini about 6 medium
  • 3 bell peppers red, orange, yellow
  • 1 large onion
  • 3 tbsp salt
  • 450 ml cider vinegar
  • 200 g sugar
  • 2 tsp mustard seeds
  • 2 tsp turmeric
  • 2 tsp coriander seeds
  • 1/2 tsp chilli
  • 1 tbsp + 1 tsp cornflour corn starch

Instructions
 

  • 1 kg courgettes/zucchini
    Cut the courgettes into small dice.
    Courgette Relish chop courgettes
  • 3 bell peppers
    Remove the seeds from the bell peppers and cut into small dice.
  • 1 large onion
    Peel the onion and cut into small dice.
  • 3 tbsp salt
    Put the vegetables into a non metallic bowl and sprinkle with 3 tbsp salt. Cover and leave for at least 3 hours or overnight.
    salt and chopped vegetables for Courgette Relish
  • Drain off the liquid from the vegetables and rinse thoroughly in clean water. I rinse them at least 4 times in fresh water then taste one of the peppers to see how salty it is. The peppers should be salty as no further salt is added to the relish, however the vegetables should be edible.
  • 450 ml cider vinegar, 200 g sugar
    Put two tbsp from the 450ml vinegar in a bowl and set aside then put the remaining vinegar and the sugar in a large pan.
    vinegar and sugar in pan
  • 2 tsp mustard seeds, 2 tsp turmeric, 2 tsp coriander seeds, 1/2 tsp chilli
    Add 1 tsp whole mustard seeds, 1 tsp coriander seeds, 2 tsp turmeric and half tsp chilli flakes.
    mustard seeds
  • Crush the remaining 1 tsp mustard seeds and 1 tsp coriander seeds in a mortar & pestle or in a spice grinder. Add the crushed spices to the pan and heat the vinegar and spices to boiling point.
  • Add the drained and rinsed vegetables to the vinegar and simmer for 12 minutes.
  • 1 tbsp + 1 tsp cornflour
    Mix the cornflour (corn starch) with the 2 tbsp of vinegar that you set aside.
  • Pour the cornflour and vinegar mix into the relish mix and continue to cook stirring, for a further 5 minutes to cook out the starch.
  • Fill the relish into sterilised jam jars and seal with lids.
  • Label and store for a month before using. The relish will mellow and improve over the next 3 months.
    Courgette Relish in jar with courgette
  • Serve with all kinds of cold meat, cheeses and salad.

Notes

Makes approximately 5 jars. 

Nutrition

Calories: 18kcalCarbohydrates: 4gProtein: 0.3gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.03gSodium: 301mgPotassium: 58mgFiber: 0.3gSugar: 4gVitamin A: 189IUVitamin C: 9mgCalcium: 4mgIron: 0.1mg