I normally make this picked courgette and allow it to marinate for about three hours. You could also serve it hot right from the pan.
The longer marinating time will of course allow the flavours to develop which is why I do it.
This picked courgette makes a good side dish but it is also nice in sandwiches. Stack it cold onto a hot turkey sandwich or chicken kebab. It’s so good.
It is important that you slice the courgette as thinly as possible. A good mandolin will make this job a lot easier but using a sharp knife and cutting very thinly will also work. . If you look at my photo below, you’ll see that one of the courgette strips is thicker than the others. This is too thick. Try to aim for thinner slices like the others so that they uniform and this gives a much better look.
Although I normally advise marinating pickles for a week or more, I recommend cooking and eating this picked courgette within a day or so.
If you enjoy this recipe try these similar ones:
- 2 medium sized marrows
- 4 cloves garlic - peeled and finely sliced
- 2 tablespoons olive oil
- 2 red chillies - finely sliced
- 1 tablespoon white wine vinegar
- 3 anchovies
- Salt and pepper to taste
- Start by frying your sliced marrows in about a tablespoon of olive oil until just cooked through. Removed the marrow strips from the pan to a large bowl.
- Now gently fry the garlic and chillies in the remaining olive oils for about two minutes. Be careful not to burn the garlic. You just want it to turn soft.
- Add the anchovies and break them up in the pan.
- Pour all of this over the marrow strips with the vinegar to marinate for 30 minutes or longer. Although marinating will improve the flavour, you could serve immediately.
- Season with salt and pepper to taste.