1.Thinly slice the cucumbers, zucchini, onions and celery and toss together in a large glass or stainless steel bowl. Sprinkle over the salt and toss well, then top up with enough water to cover the vegetables. Leave to rest for 30 minutes. Drain off the salted water, but do not rinse.
2.Meanwhile, heat the white vinegar, sugar, mustard seeds, turmeric and bay leaves in a large saucepan and bring to the boil. Reduce this to a simmer and add the salt-soaked vegies. Simmer for 10 minutes.
3.Pack into sterilised jars and top up with hot liquid before sealing. Or store in jars or covered containers in the fridge for up to a month.
You could use a mandolin or food processor to create thin cucumber slices. Lebanese cucumbers also work in this recipe, if preferred.Note