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.
Yield
16 servingsPrep
15 minCook
5 minReady
1 daysIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 |
zucchini
sliced |
* | |
1 |
white onion
thinly sliced |
||
2 | tablespoons |
sea salt
flakes |
|
8 |
dill weed, fresh
sprigs |
* | |
½ | cup |
apple cider vinegar
|
|
½ | cup |
white wine vinegar
|
|
½ | cup |
sugar
|
|
1 | teaspoon |
red chilis, dried
flakes |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
zucchini
sliced |
* |
1 | each |
white onion
thinly sliced |
|
3E+1 | ml |
sea salt
flakes |
|
8 | each |
dill weed, fresh
sprigs |
* |
118 | ml |
apple cider vinegar
|
|
118 | ml |
white wine vinegar
|
|
118 | ml |
sugar
|
|
5 | ml |
red chilis, dried
flakes |
* |
Directions
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.
Note:
Salting the zucchini overnight draws out the moisture and helps create a crunchy pickle.