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Sliced zucchini on a cutting board

Zucchini Pickles

Crisp, crunchy and zippy pickles
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Ingredients
  

  • 1 lb zucchini, thinly sliced lengthwise
  • 1 medium onion
  • 2 tbsp pickling salt
  • 2 cups apple cider vinegar
  • 1 cup sugar
  • 1.5 tsp dry mustard
  • 1,5 tsp crushed mustard seed (yellow, brown or a mix)
  • 1 tsp turmeric

Instructions
 

  • Thinly slice the zucchini lengthwise.
  • Thinly slice the onion.
  • Place both in a shallow bowl, add the pickling salt and toss veggies to distribute. Cover the vegetables with cold water, stir and let them sit for about an hour, or until the zucchini has softened somewhat.
  • When softened, drain vegetables using a colander and rinse them. Shake to get rid of water.
  • While waiting for the zucchini and onion, mix all other ingredients together in a small pot, bringing mixture to a boil and then simmering for three minutes. Let cool.
  • Place zucchini in sterilized 1 lt mason jar and add brine mixture. Seal and place in the fridge for a day to let flavours meld. These should be good for a week in the fridge, although they will probably be consumed before then!

Notes

Adapted from Food52.com's Zuni Cafe Zucchini Pickle recipe (https://food52.com/recipes/36398-zuni-cafe-zucchini-pickles).