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Zuchinni Pickles

  • 1 pound zucchini 
  • 1 small yellow onion
  • 3 tablespoons kosher salt
  • 2 cups apple cider vinegar
  • 3/4 cup sugar
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons crushed yellow and/or brown mustard seeds
  • 1 teaspoon ground turmeric for color

Wash  the zucchini, then slice thin. Slice the onion thin as well. Place together in a bowl, add the salt and toss to distribute. let rest for about an hour.  Taste and feel a piece of zucchini, it should be faintly salty and softened. Crain it very well and dry it with a few paper towels. To keep it crisp, it needs to be dry.

Combine the vinegar, sugar, dry mustard, mustard seeds, and turmeric in a saucepan and simmer for 3 minutes. Set aside and cool until room temperature.

Add your zuchinis to jars and then cover with the brine.  Refrigerate it at least a day to allow the flavors to merge and then enjoy!

This was adapted from a recipe I found years ago, but I don't remember where.  

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