Try making one of these, both are ready to eat after just 2 days and are unlikely to last long, so make more!
I use a food processor to slice, mandolins attack my fingers.
Courgette Pickle
Slight variation on this recipe
http://norfolkkitchen.b l og spot.com/2009/08/courgette-pickle.html
Approx 1.4 kg (3lb?) courgettes, thinly sliced
2 small onions, thinly sliced
1 red pepper, de-seeded and thinly sliced
2oz salt
16fl oz distilled malt or white wine vinegar
1lb sugar
2 tsp dry mustard
1 tsp turmeric
2 or 3 tsp mustard seed
1 tsp ground ginger
Layer the vegetables and salt, cover with cold water and leave for 2hrs.
Drain and rinse the veg.
Bring the vinegar, sugar and spices to the boil, add the veg, remove from the heat and leave for 2hrs.
Bring back to the boil and cook for 5 mins. Spoon into hot jars and seal with non reactive lids.
For larger amounts use the ratio = 1 oz sugar : 1 fl oz vinegar
or
Courgette and dill pickle
this one came from the Telegraph
http://www.telegraph.co.uk/gardening/3344436/Autumn-gardening.html
for four 450g jars
3 large cucumbers (or 6 courgettes)
2 large onions
50g coarse salt
450g soft brown sugar
600ml cider vinegar
1 tbsp whole mustard seeds
a large handful of fresh dill (or fennel, if no fresh dill)
Thinly slice the cucumbers and onions. Layer with salt in a large plastic box, and weight down with a plate and some tins.
Leave it for at least four hours, then drain and rinse in a big colander to remove all salt.
Dissolve the sugar in the vinegar, then add the veg, seeds and dill. Bring to the boil.
After one minute, drain, reserving the liquid.
Boil to a syrup (which will mean boiling off around one third). Can put herbs back in after reducing.
Meanwhile, put the vegetables in sterilised jars.
Cover with hot syrup, and seal.
