This is a wonderful way to preserve your courgette harvest. If stored correctly they will keep for up to a year.
They make a very tasty addition to a ploughman’s lunch, are a great alternative to dill pickles for use on hamburgers and add another dimension to a cream cheese and crackers . . . . . plus once the jar is empty the sweet pickling vinegar makes a wicked salad dressing.
SWEET PICKLED COURGETTES
900 g courgettes, thinly sliced
450 g onions, thinly sliced
120 g coarse sea salt
900 ml cider vinegar
300 g sugar
2 teaspoons each celery salt, turmeric, dry mustard, mustard seed, celery seed
1 red pepper, julienned
Place the courgette and onions in a large bowl with the salt and enough water to cover. Leave to soak for 1 hour, stirring occasionally. Drain well and very gently squeeze out any excess moisture.
Bring the remaining ingredients to the boil in a large saucepan. Add the courgettes, onion and red pepper, turn off the heat and set aside for 1 hour.
Return to the heat and bring back to the boil. Remove from the heat and fill sterilised jars leaving a 2½ cm gap at the top. Seal and leave to stand for 24 hours then turn upside down for 48 hours. Store in a cool, dark place for up to 12 months.