Quick Zucchini Party Pickles

1. 1

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

2. 2

   Cover the zucchini and refrigerate overnight.

3. 3

   Drain and rinse the zucchini well.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.