This recipe first appeared in Food magazine issue 80.
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Ingredients
Method
1.Cut courgettes into thin strips (a mandolin is good for this job). Peel and cut onion into thin rings. Place courgettes and onions in a colander over a bowl, toss through the salt and leave to stand for 1 hour.
2.Place vinegar, sugar, thyme, star anise, cinnamon and spices into a medium saucepan, stir over a medium heat until the sugar has dissolved. Bring to the boil, then reduce heat and simmer for 5 minutes. Remove from heat and cool completely.
3.Rinse courgettes and onions under cold running water, drain and pat dry. Add courgettes and onions to the cold brine. Transfer to sterilised jars, top up with brine and seal with a lid. Refrigerate for several days before eating.
Note
- Pickled courgettes keep for up to four weeks in the fridge.
