For the pickling mix: 500ml cider vinegar 120g sugar 1 tbsp crushed yellow and brown mustard seeds 1 tsp ground turmeric For 1 litre of pickling liquid: 500g courgettes 2 tbsp salt 1 small onion 1 tbsp flour 1. Slice the courgettes very thinly into discs either using a mandolin or by hand. (I grate them on the largest grate) Then ring them out in a t towel Slice the onion(shallots) very thinly. Place together in a large bowl, add salt and mix thoroughly. Cover with very cold water and stir to dissolve salt. 2. After 1 hour, drain and dry thoroughly in small batches in a salad spinner or by hand between towels. Combine the pickling mix in a saucepan and simmer for 3 minutes. Set aside until just warm to touch. 3. Mix the courgettes with the cooled liquid in a bowl. Transfer to sterilised jars and leave for a day or two before using. The pickles lose their crunch after a couple of months so dont leave them hanging around too long.