Slice the courgettes or cucumbers
Make the brine, in a saucepan, combine the vinegar, water, salt, seeds, sugar and bay leaves. Bring to a boil over high heat. Lower the heat and simmer for 10 minutes
Pack the sliced vegetable into jars, along with the chillies, onions, ginger, garlic and dill
Pour the brine into the jars, submerge fully. Give the jars a couple of
taps to release any air bubbles
Close the lid, allow the brine to cool down before you refregirate
For best results, allow the pickles a full
night in the fridge before using, but you can enjoy them earlier if you like.
