*I used 2x medium-sized jars – about 270ml
2 medium courgettes, halved (or quartered lengthways) and sliced
1/2 finely sliced red onion (or 1 spring onion)
2 tbs cheap salt (approx)
2 jar-fulls of vinegar
4 tablespoons sugar
1 tsp dried dill
1 tsp peppercorns
2 tsp black mustard seeds
1tsp ground turmeric (or use fresh if you can be arsed, I can’t)
1/2 tbs good salt
So, here’s what you do:
Use your jars to measure out some vinegar into a saucepan and then sterilise jars in boiling water or oven (google it). Chop your courgettes and onion, sprinkle thoroughly with salt, toss to coat and leave in a bowl for 10-20 mins. Move courgettes into a colander, rinse under cold water then leave to drain in colander for 10-15 mins. While these are draining, get your pan of vinegar and add sugar, peppercorns, mustard seeds, tumeric and salt. Bring to the boil then turn down to a simmer for 10 minutes. Check your salt-sugar ration by giving it a wee taste. Adjust if needed. Add dried dill. Stuff the drained courgette pieces into your jars, top with hot pickling liquid, close lids tightly and store in fridge.
I have no idea how long these last for as we keep eating them too quickly! They’re already delicious after 24 hours but best after 10 days.