½ litre white wine vinegar
3 ½ cups sugar
1 packet of pickling spice mix (I used South African) Tie into a muslin bag.
Put into a stainless steel pan and bring to the boil.
8 cups of chopped courgette (about 1 cm square)
2 cups of sliced onions
1 cup sliced peppers
Simmer for 10 minutes. While that is happening, heat the jars in the oven - 100 degrees C for about 10-15 minutes.
The hot jars are then tightly packed with the cooked vegetables and then filled to overflowing with the boiling vinegar liquid.
The lids are screwed tight, and the sticky overflow liquid is washed off with hot water.
The lids may need re-tightening as the jars cool down.
Label and date. Delicious.