#Herb Shalf

[askwhatsforlunch]

Chervil Courgette Pickle

I like the bite and the crispness of pickled vegetables. They have this deliciously fresh taste, this delightful brightness. Like this beautifully green Chervil Courgette Pickle; and, until opened, it keeps long enough so that you can enjoy a taste of Springtime in the cold months. I do prefer it in season though, a few slices scattered onto goat’s cheese generously spread on a slice of bread, or tossed into a salad!

Ingredients (fills a 1/2-litre jar):

1 1/2 teaspoon fleur de sel or sea salt flakes

1 teaspoon caster sugar

1 1/2 cup (filtered) water

1 large courgette

2 fluffy sprigs Garden Chervil

1 teaspoon coriander seeds

In a pot of boiling water, sterelise a clean jar with a top with a rubber coating.

In a medium bowl, combine fleur de sel, caster sugar and water, to make the brine. Stir well until salt and sugar dissolve. Set aside. 

Rinse courgette thoroughly, and pat dry. Cut courgette into slices.

Carefully remove jar and lid from their pot of boiling water, and dry them thoroughly.

Arrange half of the courgette slices into the jar, tucking a few leaves Garden Chervil between them. Sprinkle with half of the coriander seeds. Repeat, with remaining courgette slices, Garden Chervil and coriander seeds. 

Pour the salt brine over the courgette, right up to the rim. Close jar tightly. Give a little shake, and leave at room temperature, at least a couple of weeks and up to six months, before eating.

Once opened, keep your Chervil Courgette Pickle in the refrigerator.