TO SERVE FOUR
(makes 1 x 1 litre jar)
1kg (2lb 4oz) courgettes
1 litre (1¾ pints) white wine vinegar
5g (¼ oz) salt
fresh parsley, chopped
1 med head garlic, split into cloves, peeled and chopped
freshly ground black pepper
olive oil
Cut the courgettes length ways into quarters (keeping the skin on), trim off and discard the seedy soft centres. Cut into 4/5 cm (1½/2 in) chunks.
Put the white wine vinegar in a saucepan, add the salt and bring to the boil.
Add the courgettes and simmer for three to five minutes (cook in batches if need be). Keep an eye on them, they need to have a little bite, if they get too soft they'll be no good (remember they will carry on cooking a little bit after you take them out).
Drain the courgettes and place on a clean cloth to dry.
Layer the courgettes in a sterilised storage jar with the parsley, garlic and pepper. Push them down to get as much in as you can.
Cover in the olive oil. Make sure there are no air bubbles by tapping the jar (you may need to push a knife down the sides to release any trapped bubbles.
If needed, add fresh olive oil to keep the courgettes coverd once opened and store in the refrigerator. Use within a month.