Pickled courgette...

In Poland pickling has a very long tradition. I remember when each summer, my Granny used to make pickled cucumbers, beetroots and even green tomatoes for winter. She still does it, along with my Father and the rest of my family. It used to be easier - when you had all the ingredients straight from your own garden. Now you have to find good farmer, which luckily isn't so hard ;) I tried to pickle the courgette - it brought back childhood memories for my Hubby... when his Mum used to do the very same thing...

"Pickling, also known as brining or corning, is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty or sour taste." - by Wikipedia.org

How to make it...

- 2 courgettes
- 4 cups of water
- 3/4 cup vinegar (I used organic apple cider vinegar 5%)
- 1 tablespoon salt
- 2 tablespoons sugar
- few bay leaves
- pepper
- 1 clove of garlic per jar

Cut courgettes into slices and blanch in boiling water for 2 minutes. Mix cold water with vinegar, salt, sugar and spices. Bring t the boil and boil for 4 minutes. In the meantime arrange courgette into the clean jars and pour boiling pickle to cover the veges completely. Twist on immediately and turn up side down. Cover with towel and leave to coll completely. You can start eating your pickles after 3 days (or longer if you can wait ;)