Can't wait to crack in to these sweet and spicy pickle slices, looking forward to Christmas where these will be accompanying cold cuts of Christmas left overs elevating them to a higher level.
Ingredients
(makes 3 jars)
9 courgettes or dill pickles sliced
1 onion slices
1 tsp Himalayan sea salt
5 cups white wine vinegar 5%
2 cups sugar
1 tbsp mustard seeds
1 tsp celery seeds
1 tsp ground turmeric
1 tsp dried crushed chilli
Sprinkle the salt over the sliced courgettes and leave to one side. In a saucepan bring the vinegar up to a gently simmer, add the onions, sugar, mustard and celery seeds, turmeric and chilli, gently simmer for a few minutes, meanwhile in your warm sterilised jars cram in as much sliced courgette as possible, pour over the hot pickling liquid covering the courgettes and leaving a one inch head space at the top of the jar. Secure the lids, not to tightly. Bring a large saucepan of water or you canning bath up to a simmer, above 83 degrees and place the jars in the water, process for 10 minutes, remove and leave to cool. Once cool remove the jar bands and check that the lids have sealed, place the bands back on and store in your larder until needed, if you can wait that long.
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