Abundance of courgettes

I've been using the tattie peeler to shave ribbons off lengthways and frying them in a little butter with garlic and onions..... my hubby even ate some! The flavour is so different to when cooked in a meal!

 

I prefer them cooked by themselves as they easily get very over-cooked and the delicate flavour is lost if cooked in a dish.

 

Just love them raw, But in anticipation scoured the web for ideas came up with a pickle : 2lbs Zucchini,1 Medium Onion,2 teaspoons salt,1 and half cup cider vinegar, 1 and half cup of white wine vinegar, 2 cups of sugar,1 teaspoon mustard seed, 3/4 spoon black peppercorns, 1 and a quarter teaspoon ground turmeric same crushed red pepper. Think it must be Americian cups of this and that, but will give it a go. Method: slice the courgettes and onion finely and leave in the salt overnight,rinse throughly, blot dry then pot up with vinegar and everything else, I will then give it a good shake, reckon a month should produce some thing tasty.Oh I forgot the bought ones I quarter pop in a roastabag, sprigs of mint and a knob of butter 2 mins in the microwave