This is the first time I’ve made pickle but I was so inspired after having this at a friend’s house that I went straight out and got everything needed.
Contains the very health-giving turmeric. Great with cold meat or in a cheese sandwich.
Makes lots! Can halve or quarter the recipe. The recipe is in old money as that’s how it was given to me.
Wash the courgettes and thinly slice, a food processor is good for this.
Peel and quarter the onions and finely slice those too.
Cover the courgettes and onions with water and salt and leave to soak for two hours.
Rinse then squeeze as much of the water out as you can.
Boil the remaining ingredients and pour over the courgettes and onions. Leave to stand in a preserving pan or large saucepan.
Put into airtight jars. Give as presents!
Storage: If you seal the jars and keep them in a nice cool place they’re OK for about 8 weeks. Once the jar is opened it needs to be kept in the fridge and eaten within a week. Unofficially I’ve kept unopened jars for a lot longer but I can’t officially advise anyone to do that 🙂
You might not put courgettes at the top of the ‘superfoods’ list but that would be a tragedy as they have a really broad range of nutrients even if not as massively stuffed with one or the other as something like broccoli.
Their top one is copper; copper is needed to make collagen, that vital thing that holds lots of bits of us together! It also helps to convert carbohydrates into energy, as well as incorporating iron into red blood cells. Copper is a co-factor for an enzyme called superoxide dismutase, which is one of the major antioxidant enzymes in your body – a co-factor means a kind of helper.
Courgettes are also an excellent source of manganese, which is great for bones and skin and again is a co-factor for that superoxide thing I mentioned above 🙂
And let’s not overlook their brilliant amount of fibre, essential if you want happy gut flora!
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