One of way of storing surplus courgettes is to pickle them. Pickling is an old way of preserving fruits and vegetables and has had a long history most especially in Poland.
To pickle courgettes, you would need:
~ 2 courgettes, sliced
~ a clove of garlic, pressed
~ 1 onion, thinly sliced
~ 4 cups of water
~ ¾ cup of apple cider vinegar
~ 1 tablespoon of pickling salt
~ 2 and ½ tablespoons of sugar
~ bay leaves
~ celery seeds
~ canning jars with lids
Begin by blanching the sliced courgettes in water for a few seconds. Drain and transfer in a bowl and add the pressed garlic, onions and pickling salt. Top it with ice cubes and cover. Let the mixture sit for at least an hour.
After that period, drain the water out and transfer the courgette in a pot. Pour the cider vinegar. Also add the sugar and other spices and put to a boil. Once the water is boiling, turn down the heat and let the mixture simmer for two minutes. Allow to cool to room temperature.
Pour the mixture in hot jars, making sure to leave at least ¼ inch of head space. Wipe the rim and tighten the lid. You can serve this delicious pickled courgette after three weeks.