Sweet and sour pickle

With the mountains of courgettes (or zucchini for my no UK friends) I am growing at the allotment, I need to make something with them to use them up.

Here is a sweet and sour pickle I made, great on burgers or hot dogs, or just on anything you fancy. I have to say this isn't my original recipe I found it on the internet, took a screen shot and couldn't find where I got it from, when if find the source I will link back to it.

For those who don't like courgettes (or zucchini) it doesn't taste at all of them, in fact you really cant tell it is made with them.

Here is what you need


12 courgettes / zucchinis

3 large onions

2 red bell peppers

1 green bell pepper

100 grams of salt (without anti caking agent in the ingredients, known as canning salt or pickling salt in the US)

400 grams sugar

595 ml white vinegar

1 tablespoon of nutmeg

1 tablespoon of ground turmeric

1 tablespoon of mustard powder

4 tablespoons horseradish 

1 chopped chilli



If you have a food processor, now would be a great time to use it, with the grater attachment.

If not, grate or finely chop the following ingredients - courgettes, onions, green bell peppers, red bell peppers.

Put the chopped / grated ingredients into a bowl and add the salt, stirring very well.

Cover the bowl with cling film and leave overnight for some of the liquid to come out of the vegetables.

The next morning, strain the liquid from the bowl and keep the grated vegetables, when the excess liquid has gone, add the grated vegetables into a large pan.

Into the pan, add the sugar, white vinegar, nutmeg, ground turmeric, mustard powder, horseradish and the chopped chilli (leaving in the seeds).

Stir well, and put the pan onto the hob.

Bring everything to the boil and then turn it down to a simmer for abut 45 minutes (you will probably need to open your kitchen window at this point as the vinegar starts to smell as it evaporates). Stir occasionally.

Whilst it is simmering, start to prepare the jars you will keep the pickle in. Sterilise the jars and have them ready.

After 45 or so minutes you can put the pickle into your jars.

This will make about  1 1/2 litres of pickle.

After you have made it leave to cool and you can start to eat, it doesn't need to be left to mature.




It seems like a lot of steps are needed to make the pickle, but it is really quite easy if you have the time to leave the vegetables overnight in the salt.  It is REALLY worth it.  

I thought I would have too much, but I am already planning making another batch but making more as it has nearly gone.

The pickle has a lovely sweet and sour quality.