- Average
- Average budget
Ingredients
- 1 lb. zucchini
- 1 small yellow onion
- 2 tbsp. kosher salt
- 2 cups cider vinegar
- 1 cup sugar
- 1-1/2 tsp. dry mustard
- 1-1/2 tsp. crushed yellow or mustard seed
- 1 tsp. ground turmeric
Preparation
Step 1
Wash and trim the zucchini. Then slice them one sixteenth inch thick. a mandolin works best slice the onion very thin as well. Combine the zucchini and onion in a large but shallow monreactive bowl add the salt and toss to distribute add a few ice cubes and cold water to cover, then stir to dissolve the salt. Alternatively transfer the solstice zucchini and onions to a Japanese pickle maker and screw down the top. Do not add any water or ice cubes
Step 2
About 1 hour taste and feel a piece of zucchini it should be slightly softened. Drain and pat dry.
Step 3
Combine the vinegar sugar dry mustard mustard seeds and turmeric in a small saucepan and simmer for 3 minutes set aside until just warm to the touch. If brine is too hot It will cook the vegetables and make pickles soft instead of crisp.
Step 4
Return the zucchini to a dry bowl and pour over the cool brine. Stir to distribute the spices. Transfer the pickles to a jar seal lightly and refrigerate the jar for 24 hours before serving.