I first experimented with bread and butter pickle a couple of years ago, when I had a glut of cucumber from the allotment, then last year I had a surplus of courgettes and tried using them as the main ingredient. Both worked well,though I think maybe the courgettes lasted longer without going soggy.
|waiting for salt to draw out the moisture|
This year though I don't have either crop in sufficient quantities to make pickles, but I so loved them to liven up winter lunch-time sandwiches that I bought a net of cheap 'odd shapes' courgettes specifically.
These really are the simplest pickles to make - draw out moisture with salt, drain, cover with hot spiced vinegar, then stand for a couple of weeks.
|sugar, mustard, turmeric + half a chilli|
to spice up the vinegar