Crunchy courgette pickle

• courgettes↗500g g
• shallots↗3

  finely chopped

• non-iodised salt↗2 tbsp tbsp
• cider vinegar↗500ml ml
• golden caster sugar↗140g g
• mustard↗1 tsp tsp

  powder

• mustard seeds1 tsp tsp
• celery↗1 tsp tsp

  seeds

• ½ dried chilli

  crumbled

• ground turmeric↗1 tsp tsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.