MARINATED COURGETTE WITH DILL

Courgette & fresh dill pickle
Marinated courgette with dill

Summer time and the plot is bursting at the seams…and the courgettes are intent on a veg patch take over. Will we ever learn not to put in so many-no, probably not because ‘you never know’ what may happen.  Some plants may not make it through the minefield of growing your own vegetables………………… too hot, too cold, too dry, too wet slugs, hapless gardeners, mildew, pests etc etc. Once they get past the danger times they grow at an alarming rate the beautiful, orange flowers start appearing and, magically, they develop into tiny courgettes. It is best to pick them small but beware turn your back, they have grown into huge marrows. ‘What shall I do with them’ ? is a common cry.

I like mine sliced into rounds and simply fried in olive oil but there are lots of other options -roasted in the oven, made into soup, spiralised into salads or pasta and baked in various cakes and scones.  After you have exhausted all the usual ways to deal with them try this very simple dish. It is easy to grow the delicious herb dill alongside your vegetables or it is pretty enough to go in the flower beds as well. It is my favourite fresh herb and simply used with courgettes a summer treat for me. Don’t forget it isn’t a pickle and you have to eat it fresh although it will last until the next day.

MARINATED COURGETTE WITH  DILL

2/3 Small courgettes

50ml rice wine vinegar (+water)

Approx. 1 teasp. sugar*

Fresh dill

Seas salt and freshly ground, black, pepper

  1. Using a ‘T’ vegetable peeler remove long, fine ribbons along the length of the courgette. Move around in quarter turns and then discard the middle bit. If you have to use an older courgette I would remove half of the peel as it will be tough.
  2. Put the vinegar in a small pan with 3 tbsp. water. Add *some of the sugar. Briefly simmer and then leave to cool. Taste- it shouldn’t be too sweet or too vinegary.
  3. Finely chop the dill-you can do it with the stalk unless they are tough. In this case you can take them off and just chop the feathery bits.
  4. Put the courgette, vinegar mix and dill in a small bowl and mix together.
  5. Leave for an hour and then drain before eating.

 

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *