1kg/2lb small courgettespreferably about 4 or 8 inches long, trimmed
4tbspcoarse sea salt or pickling saltdivided
12sprigs fresh dill
2tspyellow or brown mustard seeds
1tspcoriander seeds
1tspdill seeds
¼tspsaffron threads
4clovesgarlichalved
4red chillissplit lengthwise
600ml/21fl oz white wine vinegar
50g/1¾oz sugar
Instructions
If you're using 10cm/4-inch courgettes, halve lengthwise. If using 20cm/8-inch courgettes, halve crosswise, then quarter lengthwise
Put them into in a large bowl. Add 2 tbsp of the salt and 4 cups of ice. Add cold water to cover. Top with a plate to keep the courgettes submerged. Allow to sit for 2 hours. Drain and rinse
Divide the dill sprigs and next 6 ingredients between 2 clean, hot 1-litre glass jars and set aside
Bring the vinegar, sugar, remaining 2 tbsp of salt and 300ml/10½fl oz water to a boil in a large saucepan
Working in batches, add courgettes and cook, stirring occasionally, until khaki in colour and slightly pliable, about 2 minutes. Using tongs, transfer the courgettes to jars
Divide the hot syrup between the jars to cover courgettes, leaving a 1cm/½-inch space on top
Wipe the rims, seal and process in a boiling water bath for 10 minutes