Well, that’s what it looks like now it’s been bottled, although I suspect that I’ll need a new name in a few weeks time when it turns that pickly shade of brown. But for now, the yellow and green of the courgette and the red from the chilli, red pepper, apple and red onion have generated a very pretty looking jar, topped up with very pink vinegar.
As with the cucumbers, I needed an outlet for a glut of overly large courgettes. Not the best for flavour – I’d normally stuff these as small marrows, but this year I fancied something different. Along with an excellent harvest of ‘Cayenne’ Chillies, ‘HyRed’ Red Onions and ‘Scrumptious’ Apples, another pickle was on the cards.
At the end of this recipe, I had an excess 400ml of spicy pink vinegar. Instead of throwing this out, I used this to create a Leek & Chard Chutney.
Ready to consume in 4 weeks
Makes 10*1lb jars
- 1 ltr Distilled Pickiling Vinegar
- 800g Golden Granulated Sugar
- 1.8 Kg Courgettes, diced
- 900g cored Apples, diced (skin on)
- 3 medium Onions, diced
- 3 Red Onions, finely sliced
- 4 large chilies. finely sliced into rings (seeds in)
- 1 1/2 red peppers, diced
- 12 cloves Garlic, thinly sliced
- 1 tbsp Cumin seeds (whole)
- 2 tbsp Black Mustard Seeds
- 10+ sterilized 1lb glass jars & lids
- In a (very) large pan, heat vinegar & sugar until dissolved and simmering
- Add all remaining incredients and bring to the boil
- Simmer for 2-3 minutes, stirring gently
- Strain off the vinegar through a colander and return to the pan, bring to the boil and reduce for 10-15 minutes
- Fill jars with the solids. When the vinegar has reduced down, top up the jars and seal with sterilised lids
- Allow to cool. Store in a cool dark place for around 4 weeks before consuming