Estes pickles de courgette são uma forma fantástica e saborosa de preservar os sabores do verão. Crocantes, agridoces e com um toque exótico de caril, são o acompanhamento perfeito para sanduíches, saladas ou pratos de carne grelhada. Uma receita simples que transforma uma simples courgette num pitéu delicioso.

Ingredientes

  • 1 courgette, cortada muito fina
  • 1 cebolinha, fatiada muito fina
  • 1 colher de sopa de sal
  • 1/2 colher de chá de pó de caril
  • 1 colher de chá de sementes de mostarda amarelas esmagadas
  • 1/3 xícara de açúcar
  • 1 colher de sopa de mel
  • 1 xícara de vinagre de cidra

Preparação

  1. Misture as fatias de courgette e cebola e polvilhe com sal.
  2. Transfira fatias de courgette e cebola salgadas para um picador japonês e aperte o topo. Deixe descansar 1 hora.
  3. Combine o vinagre, açúcar, mel, sementes de mostarda e caril em uma panela pequena e deixe ferver por 3 minutos. Arrefecer a mistura de vinagre.
  4. Após cerca de 1 hora, abra o aparelho de pickles e o líquido de drenagem e seque.
  5. Transfira a courgette para um frasco e despeje sobre a salmoura resfriada. Mexa para distribuir as especiarias.
  6. Selar bem e leve à geladeira por pelo menos 24 horas antes de servir para permitir que os sabores amadureçam e permeiem a courgette.

Ready to turn a summer staple into a year-round treat? Here’s the recipe in English.

Courgette Pickles

These quick and easy courgette pickles are a wonderful way to preserve the fresh taste of summer. Often known as refrigerator pickles, they don’t require any complex canning equipment and come together in no time. This recipe creates a classic sweet-and-sour pickle, similar to the American “bread and butter” style, but with a unique and aromatic twist from the curry and mustard seeds.

The key to a crisp pickle is to draw out as much water as possible from the courgette before it meets the brine. Salting the slices and pressing them is a crucial step that ensures they retain a satisfying crunch. The brine itself is a perfect balance of sweet and tangy, with cider vinegar providing a sharp base that’s mellowed by sugar and honey, while the spices add a gentle, warming background note.

These pickles are incredibly versatile. They are a fantastic addition to sandwiches and burgers, providing a sweet and tangy crunch. They can also be chopped up and added to potato salads, served alongside a rich pâté, or as part of a cheeseboard. Feel free to experiment by adding a few chilli flakes for heat or a pinch of turmeric for extra colour and flavour.

Ingredients

  • 1 courgette, sliced very thinly
  • 1 spring onion, sliced very thinly
  • 1 tbsp salt
  • 1/2 tsp curry powder
  • 1 tsp crushed yellow mustard seeds
  • 1/3 cup (75g) caster sugar
  • 1 tbsp honey
  • 1 cup (240ml) cider vinegar

Method

  1. In a bowl, mix the courgette and spring onion slices and sprinkle them with the salt.
  2. Transfer the salted slices to a Japanese pickle press, a colander with a weight on top, or simply squeeze them firmly in a clean tea towel to remove excess liquid. Let them stand for 1 hour.
  3. Combine the vinegar, sugar, honey, mustard seeds, and curry powder in a small saucepan and bring to a boil for 3 minutes. Allow the pickling liquid to cool completely.
  4. After 1 hour, drain off any liquid that has been released from the courgette and pat the slices dry.
  5. Transfer the courgette to a clean jar and pour over the cooled pickling liquid. Stir gently to distribute the spices.
  6. Seal the jar tightly and refrigerate for at least 24 hours before serving to allow the flavours to mature and permeate the courgette.