- 1 zucchini or summer squash
- ¼ of a candy onion
- 2 tablespoons of salt
- 1½ cups apple cider vinegar
- 1½ cups sugar
- 1 teaspoon ground, dry turmeric
- 1 teaspoon whole mustard seeds
- 1 teaspoon celery seed
- ½ teaspoon black peppercorns
- 1 clove
- 2 fresh, local cucumbers from your local market
- 6 ounces of Traders Point Creamery feta
- 1 bunch of dill from the garden
- 1 cup canola oil
- ¼ cup apple cider or white wine vinegar
- ⅛ cup sugar or honey
- ½ teaspoon dry mustard
Slice your zucchini/squash and onion to about ¼-inch with a mandoline or sharp knife. Place in a nonreactive bowl for one to three hours. This will help pickles stay crisp.
Bring rest of pickle ingredients to a boil. Pour over zucchini/squash. Let come to room temperature. Chill overnight.
While pickles are chilling, slice local cucumbers in same thickness as zucchini/squash pickles. Salt them in a colander and set over sink. Assemble remaining salad ingredients.
Combine sugar or honey, dry mustard, vinegar and half of dill in blender and start the machine. Slowly drizzle in oil to emulsify vinaigrette. Season with salt and pepper to taste.
Squeeze any extra bitter liquid out of cucumbers and strain zucchini/squash pickles lightly. Combine in a bowl with chunks of feta, the rest of dill and the homemade vinaigrette.
Extra points for showmanship if you shingle cucumbers and pickles on a beautiful platter and garnish with feta and dill!
Want to watch the video on the making of this beautiful dish? Watch it here.