Quick Zucchini Party Pickles

Name: Quick Zucchini Party Pickles
Ingredients: 2 each zucchini sliced; 1 each white onion thinly sliced; 2 tablespoons sea salt flakes; 8 each dill weed, fresh sprigs; 1/2 cup apple cider vinegar; 1/2 cup white wine vinegar; 1/2 cup sugar; 1 teaspoon red chilis, dried flakes

8 ingredients

11 steps

Ingredients

2 each zucchini sliced
1 each white onion thinly sliced
2 tablespoons sea salt flakes
8 each dill weed, fresh sprigs
1/2 cup apple cider vinegar
1/2 cup white wine vinegar
1/2 cup sugar
1 teaspoon red chilis, dried flakes

Directions

1

Place the zucchini, onion and salt in a colander, toss to coat and place over a bowl.
2

Cover the zucchini and refrigerate overnight.
3

Drain and rinse the zucchini well.
4

Place in a 1 1/2-cup jar with the dill.
5

Place the vinegars, sugar and chili in a saucepan over high heat and stir until the sugar is dissolved.
6

Bring to the boil and cook for 5 to 8 minutes or until just thickened and syrupy.
7

Pour over the zucchini and seal the jar with a tight-fitting lad.
8

Store in a cool, dark place or refrigerator for up to one week.
9

Serve with strong cheese and crusty bread, or as part of a mezze platter.
10

Makes 1 1/2 cups.
11

Note: Salting the zucchini overnight draws out the moisture and helps create a crunchy pickle.