2red pepperssliced very thinly, then quartered lengthways
925mlwhite wine vinegar
1.5tablespoonswhite mustard seeds
¾teaspoonground white pepper
Place the courgettes, onions, peppers and salt in a large preserving pan, cover with water and leave to stand overnight.
The next day drain and rinse well to remove the excess salt.
Return the courgette mix to the preserving pan and add the rest of the ingredients.
Bring to the boil, then turn down and simmer for 10 minutes.
Decant into sterilised jars*. It is ready to eat straightaway or you can store in a cool dark place until needed for up to a year.
*To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.Yield 8 200ml jars