Quick Zucchini Party Pickles

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.