From Real Seeds
"Last year’s newsletter featured some rather nice courgette recipes — but given the tendency of courgettes to go into overdrive at this time of year, this recipe for courgette pickle seemed worth including. I seem to remember everyone laughing at me last summer when I was busy chopping up mountains of courgettes and mini-marrows, but in fact it turned out to be one of my most popular productions."
Wash and trim the courgettes, peel the onions, and chop both into slices 1 to 2mm thick. Put the sliced courgettes and onions into a bowl and cover with water. Sprinkle with the salt and leave for 1hour, then drain through a colander but do not rinse, and put into a large saucepan.
Mix all the remaining ingredients and bring slowly to the boil. Pour the boiling mixture over the vegetables and leave to stand for 1 hour. Then bring everything very slowly to the boil, cover, and simmer gently for 10 minutes, stirring very gently from time to time, but being careful not to break up the courgettes.
Spoon into clean sterilised jars and cover. Ready to eat after about a month, and will keep all winter (we are just now finishing up last years’ pickles).