A crunchy, vibrant, tangy and slightly spicy pickle recipe.
Thinly slice the courgettes using a sharp knife into semi-circle shapes. Place into a large bowl.
Finely slice the onion into strips. Add to the courgettes.
Sprinkle the salt over the courgettes and onions. Cover with iced water. Stir to dissolve the salt, and leave for 15 minutes or longer.
In the meantime, place the vinegar, sugar, fennel seeds, chilli flakes and turmeric into a plan and bring to a simmer. Stir to make sure the sugar has dissolved. Take off the heat and leave to cool slightly.
Drain the courgettes and onions thoroughly and pat dry. Add to the pickling mixture and stir in.
Decant into sterilised jars and seal. Store in the fridge. The pickle will keep for up to 8 weeks.