Zucchini Pickles

By pattie_d

Ingredients

• 1 pound zucchini, washed, trimmed, and very thinly sliced
• 1 medium yellow onion, very thinly sliced
• 2 tablespoons fine sea salt
• 2 cups apple-cider vinegar
• 1 cup sugar
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons slightly crushed yellow mustard seeds
• Scant 1 teaspoon ground turmeric

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Directions

Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.

Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.

In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.

Pour the cooled brine over the zucchin-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.