3 shallots, finely chopped
2 tbsp non-iodised salt
For the pickling liquid
500ml cider vinegar
140g golden caster sugar
1 tsp mustard powder
1 tsp mustard seeds
1 tsp celery seeds
½ dried chilli, crumbled
1 tsp ground turmeric
1. Thinly slice the courgettes using a sharp knife, mandolin or slicing blade on a food processor. Put in a bowl with the shallots and sprinkle over the salt.
Cover with ice-cold water, stir to dissolve the salt and leave for 1 hr. Drain the courgettes thoroughly and pat dry using kitchen paper or tea towels. If they stay too wet, the water will dilute the pickling solution.
2. Meanwhile, put the pickling ingredients into a pan and bring to a simmer. Bubble for 3 mins, making sure the sugar has dissolved, then leave to cool until warm but not hot. Add the courgettes and stir.
3. Scoop the mixture into 2 x 500ml sterilised jars (see below to find out how to sterilise a jar). Seal and leave for a few days in the fridge. Kept chilled, these will keep for a couple of months.
500g daikon, cut in half and then quartered lengthways.
4.5 percent brine = 45g of salt per 1L of water.
4 cloves garlic
1. In 2 x sterilised 600ml jars with secure lids, add 2 cloves of garlic in each. Then poke the daikon in making sure there’s 1 inch of space at the top of the jar.
2. Bring the water to a simmer and dissolve the salt in it. Let cool then pour over daikon.
3. Use a scrunch up piece of wax proof paper to keep the daikon immersed and screw lid back on. Store at room temperature around 25c, If the lid is very secure you will need to burp the jar every day to stop it exploding.
4. The fermentation is done when the desired taste and texture are achieved, softened but still holding a bit of crunch. Flavour wise, the peppery sharpness from the daikon will give way to a mellow, garlic savoury yet aromatic flavour.
My partner added this to a raita along with the cucumber and it was next level!