It’s summer people! And you know what that means! Yep, time to play the picnic game with Louise from Months of Edible Celebrations. So, what is the picnic game? It’s a virtual picnic and everyone brings something with the letter that they have chosen. So, I would say, “I’m going on a picnic and I’m bringing pickles!” See, easy peasy! (I’m not going to tell you how poor sweet Louise had to explain it to me several times before I caught on.) I recently told someone that I am not the brightest tool in the shed, which I believe sums it all up.
Anyway, my intelligence, or lack there of, does not have anything to do with this picnic and these pickles!! One of my favorite things about summer is pickles. I pickle everything! So, when my CSA gave me some sweet baby squash and a couple sprigs of dill, I had no choice but to make pickles! I can’t seem to grow dill in my garden, so anytime some one gifts me some, pickles are in the future. I found this delightfully simple recipe in Donna Hay Magazine #47 (Oct/Nov 2009). Yes, I keep all of my Donna Hay mags! Now, of course, I get them on my very, very, very favorite iPad app, donna hay magazine – News Life Media Pty Ltd. (That’s an affiliate link, but I only do affiliate links to products I use and love!) These pickles are so easy, and so good. The zucchini pickles are crisp and have the perfect amount of heat from the chili flakes.
- 2 zucchini, sliced (I used 4 small)
- 1 white onion, thinly sliced
- 2 tablespoons sea salt flakes
- 8 dill sprigs
- ½ cup cider vinegar
- ½ cup white wine vinegar
- ½ cup caster sugar (superfine)
- 1 teaspoon chili flakes
- Place the zucchini onion and salt in a colander, toss to coat and place over a bowl. Cover and refrigerate overnight.
- Drain and rinse the zucchini well. Place in a 1½ cup capacity jar (I use a quart jar) with the dill. Place the vinegars, sugar and chilli in a saucepan over high heat and stir until the sugar is dissolved. Bring to a boil and cook for about 5 minutes. Pour over the zucchini and seal the jar with a tight fitting lid. Store in cool dark place for up to one week. After that refrigerate. Serve with crusty bread and strong cheese or as part of a mezze platter.
And, those are the pickles that I am bringing to the picnic. As I get links from each blogger that is participating all of our letters will fill up! I believe the final roundup will be July 1st.