This recipe is adapted from the blog 101 Cookbooks
Note: You can change the style of these refrigerator pickles by changing the thickness of the slices. If you want a whisper-thin, more delicate condiment, shave them on a mandolin or slice very thinly by hand. It you’d like a more crunchy pickle, slice into thicker coins or pieces. Natural cane sugar will produce a light brown pickle brine, and if you don’t want that you can use refined white sugar.
3 medium zucchini (about 1 pound), thinly sliced
1 medium white onion, 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-you could also use dried chile flakes
1/2 tablespoon yellow mustard seeds
3/4 cup cider vinegar
3/4 cup white wine vinegar
1/3 cup natural cane sugar
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 of hours, tossing once or twice. You’re aiming to get as much liquid out of the zucchini as possible. When you’ve finished draining the zucchini, shake off any water. You want the zucchini to be as dry as possible. Place in a 1 quart jar along with the dill, chile pepper, and mustard seeds.
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.
Makes one large jar.
Prep time: 120 min – Cook time: 5 min