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If you would like your zucchini pickles a little sweeter just amp up the sugar. It’s the reverse if you prefer more spice!

• 3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced
• 1 medium white onion, thinly sliced
• 3 shallots, thinly sliced
• 1 1/2 tablespoons fine grain sea salt
• 1/4 cup (small handful) fresh dill sprigs
• 1 small fresh red chile pepper, very thinly sliced
• 1/2 tablespoon yellow mustard seeds
• 3/4 cup / 180 ml cider vinegar
• 3/4 cup / 180 ml white wine vinegar
• 1/3 cup / 1.75 oz / 50g natural cane sugar

1. Toss the zucchini, onion, shallots and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible.
2. When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chili pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar.
3. Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so.

The preparation time is about an hour and a half (aprox. 120 minutes) and the cook time is a scant five minutes!

Do your grandmother and Mom proud and give this try! The flavor is great and it keeps forever! Guess who is going to have zucchini pickles for the New Year?!

Article Source: 101 Cookbooks