Pickled Cucumber and Courgette

Pickled Cucumber and Courgette

SERVES: 8-10 | PREP TIME: 5 min | COOK TIME: 15 min

This tangy take on traditional pickles is delicious served alongside any of your favourite seafood, smoked fish or salmon. These pickled veg are perfect as an extra topping on your crab sourdough toasts with turnip or kohl rabi remoulade!


1 large cucumber and 1 courgette
1 shallot
1 teaspoon sea salt
150ml cider vinegar
75g caster sugar
1 teaspoon coriander seeds
Half teaspoon mustard seeds
Half a teaspoon celery seeds
1 tablespoon chopped fennel or dill


1. Prep your ingredients:

  • Slice the cucumber, courgette and shallot very thinly

2. Place sliced veg in a colander then sprinkle with the salt and mix well. Leave for 15 minutes.

3. Put the cider vinegar, caster sugar, coriander, mustard and celery seeds into a saucepan and heat gently until the sugar has dissolved, careful not to burn the sugar or seeds. Remove the mixture from the heat and let it cool.

4. Squeeze the moisture out of the cucumber and courgette and put them in a bowl with the chopped fennel or dill.

5. Pour the cooled liquid over the veg and stir. Put the pickle combination into clean jars and store in the fridge for up to a week.

6. Serve on a large seafood platter or with a piece of poached salmon and new potatoes.