Quick Zucchini Party Pickles

• 2 each zucchini sliced
• 1 each white onion thinly sliced
• 2 tablespoons sea salt flakes
• 8 each dill weed, fresh sprigs
• 1/2 cup apple cider vinegar
• 1/2 cup white wine vinegar
• 1/2 cup sugar
• 1 teaspoon red chilis, dried flakes

1. Place the zucchini, onion and salt in a colander, toss to coat and place over a bowl.
2. Cover the zucchini and refrigerate overnight.
3. Drain and rinse the zucchini well.
4. Place in a 1 1/2-cup jar with the dill.
5. Place the vinegars, sugar and chili in a saucepan over high heat and stir until the sugar is dissolved.
6. Bring to the boil and cook for 5 to 8 minutes or until just thickened and syrupy.
7. Pour over the zucchini and seal the jar with a tight-fitting lad.
8. Store in a cool, dark place or refrigerator for up to one week.
9. Serve with strong cheese and crusty bread, or as part of a mezze platter.
10. Makes 1 1/2 cups.
11. Note: Salting the zucchini overnight draws out the moisture and helps create a crunchy pickle.

zucchini, white onion, salt, dill, apple cider vinegar, white wine vinegar, sugar, red chilis

Taken from recipeland.com/recipe/v/quick-zucchini-party-pickles-51888 (may not work)