Pickled courgettes are one of those quiet kitchen heroes—easy to make, full of character, and endlessly useful. They offer a sharp, slightly sweet flavour with a touch of heat, balanced by the earthy warmth of turmeric and the bite of mustard.
Pickled courgettes are the kind of thing I throw together when I see them on sale in grocery store, but do not have patience for overcomplicated recipes. They’re crunchy, zingy, slightly sweet and hold up brilliantly in the fridge for long time. Honestly, they’re the kind of side that seems like you’ve made a big effort, when you absolutely haven’t.
You can serve these crunchy pickled courgettes with just about anything—grilled meats, with herby baby potatoes, or with mashed potatoes. They also make a banging little addition to a picnic or BBQ spread. And, just between us, it goes sooo good with cold vodka or tequila shot!
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Why I love it
This recipe has become a regular in my kitchen because it does exactly what I expect from a good pickle: it brings vibrancy, texture, and contrast. Courgettes are often overlooked when it comes to pickling, but I’ve found they absorb flavour beautifully without losing their integrity.
What makes these pickled courgettes so appealing is their balance. The chilli brings subtle heat, the vinegar cuts through any richness on the plate, and the mustard and turmeric add complexity.
Although pickles are typically associated with summer preserving, this one is more flexible. It’s quick enough to make for a midweek meal and can be prepared in the evening and enjoyed the next day. Perfect for anyone looking to add more flavour without a complicated process.
Ingredients
This recipe is very simple, I do not want to overcomplicate it. We just need a handful of ingredients, all of which are easy to find in the nearby grocery store. If you happen to have courgettes from your backyard - happy days!
- Courgettes – Their neutral flavour and firm texture make them ideal for pickling. They hold their shape well, even after a soak in vinegar.
- Shallots – Milder than onions, they provide gentle sweetness and depth without dominating the flavour.
- Chilli – A small amount introduces background heat. You can increase or decrease depending on your preference, but even a little brings balance.
- Ice-cold water – Essential for helping the vegetables retain their crunch. The cold soak firms up the texture before the marinade is added.
- Salt – Draws excess moisture from the vegetables and seasons them from the start. This is crucial for both texture and flavour.
- Vinegar (white or apple cider) – Delivers acidity. Apple cider vinegar has a rounder, more mellow profile, while standard white vinegar gives a cleaner, sharper edge. I am using 9% vinegar, that can be found in Eastern-European grocery shops. The usual 5% would suit also.
- Mustard (preferably Polish) – Polish mustard has a spicier, more assertive flavour than many UK varieties. It adds depth and a faint bitterness that works well in the marinade.
- Black peppercorns – Offer a subtle aromatic lift. They don’t overpower but add a little complexity on the finish.
- Golden sugar – Softens the acidity without making the pickle overtly sweet. It also adds a warmer tone than white sugar.
- Turmeric – Adds colour and an earthy base note that grounds the sharper flavours. It also lends a distinct golden hue to the finished pickles.
- Water – Used to dilute the vinegar and prevent the brine from becoming too harsh. I am cooking with my kids in mind, so I need to balance the flavour of marinade and make the adjustment to their little tummies.
How to Make Pickled Courgettes
These steps are very easy, so even a culinary arts beginner would follow them.
- Step 1: Begin by slicing the courgettes into thin rounds. Peel and slice the shallots finely. Deseed and chop the chilli.
- Step 2: Transfer the vegetables to a large bowl or pot. Pour over the ice-cold water and mix in the salt. Place a plate on top to press down the veg, and add a weight (I use a bowl of water). Leave for 1–2 hours. This step helps draw out excess water and improve texture.
- Step 3: Drain the vegetables thoroughly using a colander, and allow them to sit over the sink while you prepare the brine. In a saucepan, combine mustard, golden sugar, turmeric, peppercorns, vinegar and water.
- Step 4: Bring to a gentle boil, stirring until the sugar dissolves. Simmer briefly, then remove from the heat and let the mixture cool to 40-50C (around 100-120F). Then place the drained courgettes, shallots, and chilli into a container with a lid. Pour over the marinade, seal the container, and shake gently to distribute. Chill in the fridge for at least three hours. The flavour improves the longer they sit—1-2 days would be great.
Tip 1: Don’t rush the soaking stage—it’s essential for texture. Soaking the sliced courgettes in ice-cold water with salt isn’t just a minor prep step; it’s what gives your pickles that signature crunch. This process draws out excess moisture and firms up the veg, which means your pickled courgettes won’t go soft once the marinade is added. If you’re aiming for properly crunchy pickled courgettes, give them the full time to soak and press—at least one to two hours. It makes all the difference in texture and flavour absorption.
Tip 2: Let the marinade cool before pouring it over the vegetables. Pouring hot brine directly onto raw veg may seem efficient, but it can soften the courgettes and dull their texture. For the best results, always allow the vinegar mixture to cool slightly before using it. This helps preserve the crispness and integrity of your pickled courgettes while still infusing them with flavour. It’s a simple step, but crucial if you want truly crunchy pickled courgettes that hold their structure after marinating.
Serving & Storage Suggestions
These crunchy pickled courgettes would be perfect as a side to meats. They pair wonderfully with any potato dishes, be it mashed or baked potatoes.
They also hold up well on a charcuterie board and make an excellent counterpoint to fatty cured meats. Try layering them into sandwiches, tossing through potato salads, or serving as a small side with eggs for brunch.
Storage: Keep them in an airtight container in the fridge. They’ll last at least two to three weeks. For longer storage, sterilise glass jars and seal tightly. Properly stored, they’ll keep for up to three months in the fridge.
FAQ
Can I use other types of courgettes for pickling?
Absolutely. While green courgettes are most common, yellow or striped varieties work just as well. In fact, using a mix can create visually striking jars. What’s important is that they’re firm, fresh, and not oversized. Overgrown courgettes tend to have more water and seeds, which can lead to a softer texture, they also can be bitter. For truly crunchy pickled courgettes, choose medium-sized courgettes with tight, unblemished skin.
Why do I need to soak courgettes in salted ice water?
This step serves two key purposes: it helps extract excess moisture and begins the seasoning process. Courgettes have a high water content, which can make pickles soggy if not addressed. Soaking them in salted, ice-cold water firms up the texture and ensures that when they absorb the brine, they retain their crispness.
Can I use other types of vinegar?
Yes, but the type of vinegar will affect both flavour and acidity. White vinegar gives a sharper, cleaner taste; apple cider vinegar adds depth and a fruity note; white wine vinegar is milder and more delicate. Regardless of which you choose, it should be at least 5% acidity to ensure the pickled courgettes are safe to store and properly preserved. Avoid balsamic, as its strong sweetness and dark colour don’t work well in this context.
How do I make my pickled courgettes spicier?
To increase heat, simply leave the seeds in the chilli, or use a hotter variety like bird’s eye or jalapeño. You could also add a pinch of chilli flakes to the brine, or incorporate a slice of fresh ginger for a different kind of warmth. Just be mindful that heat levels intensify over time as the flavours develop in the fridge. Taste a day or two after pickling and adjust in your next batch if needed.
Related
Looking for other recipes like this? Try these:
- Celeriac Rösti Recipe
- Prosciutto Flatbread Recipe
- Thyme Mushrooms Recipe - Amazing dish in 15 minutes!
- Stuffed Mini Peppers Recipe - Ultimately Cheese
Pickled Courgettes Recipe
Pickled Courgettes - Bright, crisp, and full of flavour—these quick pickled courgettes are ideal for adding a punchy side to any meal.
Ingredients
- 2 medium courgettes
- 2 shallots
- 1 red chilli
- 1 cup ice-cold water
- 2 tablespoon salt
- 100 ml vinegar (5–9%, or apple cider)
- 1 tablespoon mustard (Polish preferred)
- Pinch of black peppercorns
- 3 tablespoon golden sugar
- 1 tablespoon turmeric
- 400 ml water
Instructions
- Slice courgettes into thin rounds. Peel and slice shallots. Deseed and finely chop the chilli. Place vegetables in a large bowl. Add ice-cold water and salt. Stir, then press with a plate and weigh down. Leave for 1–2 hours.
- Drain vegetables thoroughly using a colander. Meanwhile, combine mustard, sugar, turmeric, peppercorns, vinegar, and water in a saucepan. Bring to a boil and stir until dissolved. Let cool to 40-50C (100-120F)
- Place vegetables in a container. Pour over marinade, seal, and shake. Chill for at least 3 hours, preferably 1-2 full days.
