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Thread: Pickled Courgettes

  1. #145
    Yasai is offline Tuber
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    Well, after reading the rave reviews, I made some of this. Let's just say it's a good thing I only made one batch because it'll be enough to last until my courgette glut next year. I don't hate it but I certainly don't love it. Actually, I found the courgettes and onion tastier after being soaked in cold salt water than after being pickled... but then I do like to be contrary

  2. #146
    Finley is offline Sprouter
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    I've just made four jars of almost-this... My courgettes (*marrows*) are still going nuts. Took out the spongy middle, sliced about thickness of a quid, and a couple of sliced jalape˝os too because they went nuts as well.. Went for a dry brine - might have been a mistake, but thought bigger courgettes would have more water? Then realised had no cider vinegar so made it with white wine vinegar. But the rest of it I followed to a T! Thanks!
    Bren In Pots likes this.

  3. #147
    Finley is offline Sprouter
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    Oh dear. Oh dear oh dear these are good

  4. #148
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    Mikey is offline Mature Fruiter
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    Does this work if your courgettes are more marrow than courgette, I have two that are roughly 10 inch diameter and about 2ft long. I won't make cake as I'm not that fond of it, and they've gone a bit beyond my normal picking and griddling size.
    I'm only here cos I got on the wrong bus.

  5. #149
    Finley is offline Sprouter
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    Late response sorry! Yes mine were more like marrows. Ok, ok, they were whoppers.. I took the spongy middle bit out and dry brine to get rid of some of the excess liquid. Hope you did them, I wish I'd made more!

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