Day 4 - Bread and Butter Courgettes

It's Day 4 - Bread and Butter Courgettes

I am aware I have used double the amount of spices as I have here but I like it that way. I am aware others do not so here are the original ingredient amounts.

Ingredients
4 Courgettes
1 1/2 Cups Sugar
1 Litre of Vinegar (I used white vinegar but Apple Cider Vinegar works jsut as well)
1 Tablespoon Mustard Seeds (I used black but yellow are fine)
3 teaspoons Turmeric
1 teaspoon Celery Seed
1 teaspoon Black Peppercorns

Method
Sterilise your jars first either in the oven at 180C/Gas Mark 4/360f for 45 minutes or submerge jars and lids completely in a pot on the stove and boil for 30 minutes.
Slice your Courgettes reasonably thinly.
Boil the sugar, vinegar and spices on the stove.
Place the courgette slices in the jars to the shoulder.
Pour over boiling pickle liquid carefully to around 1 cm/ 1/2inch from the top of the jar.
Place your lids on to finger tight carefully dont burn yourself.
To tighten lids use a teatowel to protect your hands.
Wait an hour or so and tip jars upside down.
This not only helps to move any trapped air but also helps to finish creating any seals that may need it in the jars.
Once cooled overnight label jars properly and date before placing in a cool dark cupboard.
Pickles will be ready to eat in around 4 weeks and will last up to 18 months.

#everybitcountschallenge
#foodpreservation
#courgettes