Thin ribbons of zucchini make delicious quick pickles, which are fun to load onto hot dogs, burgers and sandwiches, or adding to a cheese or charcuterie platter. By Julie Van Rosendaal
In a medium saucepan or small pot, bring the sugar, vinegar, pickling spice and salt to a simmer, cooking for a few minutes, or until the sugar dissolves and the mixture is clear.
Add the zucchini and cook for a minute, then remove from the heat.
Divide the pickles into jars and pour over the brine, leaving 1/2 inch space from the rim; wipe it clean and seal. Refrigerate for up to a month, leaving them in the brine for at least 2-3 days before eating on sandwiches, salads or burgers.
Makes about 1 litre.