All the great spring produce is starting to be available and pickling them is such a nice way to have them to hand. I love the large sliced dill pickles but they are so expensive now. As courgettes are cheap and always in abundance they are a brilliant alternative. I love the subtle flavours from the seeds that flavour the liquid. You can eat them straight out of the jar (I do) put them on burgers, salads and in sandwiches.

Ingredients

• 1 small banana shallot, finely sliced
• 1 medium courgette, finely sliced
• 1 sprig of dill, fronds only
• 2 tbsp of sea salt
• 125ml of Luke warm water
• 1 large ice cube

For the pickling liquid

• 350ml cider vinegar
• 1 cup golden caster sugar
• 1 tsp English mustard powder
• 1/2 tsp ground turmeric
• Pinch of chilli flakes
• 1 tbsp coriander seeds
• 1 tsp mustard seeds
• 1 tsp mixed peppercorns
• 1 tsp dried dill

Directions

1. Add the warm water and salt to a bowl, give it a whisk so the salt dissolves. Add the courgettes, shallots and fresh dill. Add the ice cube and top up with cold water so everything is submerged. Leave for an hour.
2. Drain the courgette mixture but don’t rinse. Using 4 pieces of kitchen roll squeeze out all of the excess liquid.
3. Add all of the pickling ingredients to a saucepan bring to the boil stirring frequently so the sugar dissolves. Turn off the heat.
4. Layer the courgettes, shallots and dill frongs in a sterilised jar. Give the pickling liquid a final stir and pour over the courgette mixture. Leave for one day then you can start eating them.