Quick Zucchini Party Pickles
These are great party pickles that are ready in a flash, no need to wait weeks. A great way to add zing to otherwise boring zucchini.
dill weed, fresh
apple cider vinegar
white wine vinegar
red chilis, dried
Place the zucchini, onion, and salt in a colander, toss to coat and place over a bowl.
Cover the zucchini and refrigerate overnight.
Drain and rinse the zucchini well. Place in a 1½-cup jar with the dill.
Place the vinegar, sugar, and chili in a saucepan over high heat and stir until the sugar is dissolved.
Bring to the boil and cook for 5 to 8 minutes or until just thickened and syrupy.
Pour over the zucchini and seal the jar with a tight-fitting lid.
Store in a cool, dark place or refrigerator for up to one week.
Serve with strong cheese and crusty bread, or as part of a mezze platter. Makes 1½ cups.
Salting the zucchini overnight draws out the moisture and helps create a crunchy pickle.