Henry's Quick Pickle Courgette Sticks
A lot of people think that pickle recipes are both complicated to make, and then need time in the jar before you can eat them. Whilst that can be true, these pickled courgettes are so simple to put together – just 20 minutes – and can be eaten the very next day. A great accompaniment to cheese, cold tapas and pies.
- Trim the courgette and cut it in half to shorten. Halve it again lengthways then slice into small batons.
- Halve, de-seed and thinly slice the chilli lengthways; halve and thinly slice the garlic.
- Arrange the vegetables with the mustard seeds in a pre-prepared sterilised jar (approx 200ml) so the courgette slices are upright with garlic and chilli showing against the side of the jar.
- In a small pan, heat the vinegar, water, sugar and salt until the sugar has dissolved. Bring to the boil, pour over the courgettes, and seal.
The pickle will keep for a week in the fridge.