<br /> <br /> <br /> <br /> <br />Now is the time to preserve what you can of summer's bounty. We are very lucky to have wonderful neighbours who have planted a vegetable patch from which they have been kind enough share their courgettes. Which I love! A recipe for a quick summer pickle in an in-store magazine inspired this recipe - I have tinkered with the spices and the ingredients which has produced a much more herbal flavour <br /> <br />The turmeric gives the courgettes a glowing golden hue and the fennel and the coriander seeds contribute a warm herbal note. The courgettes retain their crunch whilst the onions mellow in the brine <br /> <br />The sweet and sour pickle juice is delicious too - use in salad dressings and marinades; douse hot potatoes with it and then add a little mayo and chopped up pickles for a delicious salad. And the sweet and sour pickle juice fantastic in a Bloody Mary! There is a wonderful article on Food52 about the uses of pickle juice. Pickleback shot anyone? <br />USES <br /> <br />Cheese plate <br />Roast beef or tuna or cheese sandwiches <br />Chopped up in a potato salad also using the brine to douse the hot potatoes before adding mayonnaise <br />In an egg salad <br />With cold cuts <br />In burgers <br />Serve as a condiment at a barbecue <br />

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