Name: Crunchy courgette pickle
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Makes 1 litre
Cuisine: British
Ingredients: 500g courgettes; 3 shallots finely chopped; 2 tbsp non-iodised salt; 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

500g courgettes
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

Method

step 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.
step 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.
step 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.