If your garden is like mine, zucchini and cucumbers are everywhere.
You can make this with the big zucchini that you forgot to pick when it was small and manageable.
Slice zucchini on a slant to make oblongs. Brush lightly with olive oil and grill until just golden. Brush uncooked side with oil, flip and cook again until nicely colored. Transfer to a plate as the pieces are done and season with a sprinkling of balsamic vinegar. Turn several times so the vinegar penetrates. Eat warm, at room temperature or chilled.
1 small onion
1 small clove garlic, minced
1 tablespoon dill weed
1 cup hot water
2 tablespoons honey
1 tablespoon salt
3 tablespoons cider vinegar
Slice each cucumber lengthwise into 8 sticks. Slice onion into rings. Alternate layers of cucumber and onion in a broad nonmetal dish. Scatter garlic and dill on top.
Mix water with honey and salt to dissolve. Add vinegar. Pour this brine over the cucumbers. Cover and refrigerate for at least 6 hours before using.
When the pickles are all eaten, you can make more by adding 1 tablespoon vinegar and 1 rounded teaspoon honey to the brine, then adding the cucumbers and onion as needed. Prepare a fresh solution after 2 or 3 batches of pickles have been made.
© Nikki & David Goldbeck, American Wholefoods Cuisine(Ceres Press)