Park View Picklefest

Crunchy courgette pickle

Ingredients

500g courgettes
2tbsp sea salt
500ml cider vinegar
1tsp mustard powder
2tsp black mustard seeds
1 tsp yellow mustard seeds
1tsp turmeric

Method

Chop the courgettes into small cubes & put in a bowl with the salt. Cover with cold water and leave for 1 hour. Meanwhile, put all remaining ingredients into a saucepan, mix, bring to boil and simmer for 3 mins then put aside to cool. Drain the courgettes and stir them into the cooled mixture, transfer to a clean jar then put in fridge. Best made a few days before serving.