Henry's Quick Pickle Courgette Sticks
- Trim the courgette and cut it in half to shorten. Halve it again lengthways then slice into small batons.
- Halve, de-seed and thinly slice the chilli lengthways; halve and thinly slice the garlic.
- Arrange the vegetables with the mustard seeds in a pre-prepared sterilised jar (approx 200ml) so the courgette slices are upright with garlic and chilli showing against the side of the jar.
- In a small pan, heat the vinegar, water, sugar and salt until the sugar has dissolved. Bring to the boil, pour over the courgettes, and seal.
The pickle will keep for a week in the fridge.