How to sterilise your jars
Wash them in hot, soapy water, then dry in an oven heated to 170C/150C fan/gas 3 for at least 10 minutes. Always ladle pickles, jams and chutneys into jars while the jars are still warm.
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.
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.
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.