Zucchini Pickles

Discussion in 'Recipes' started by joe george, Feb 17, 2010.

  1. joe george

    joe george

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    Professional Chef
    1 pound zucchini, sliced thinly

    1 small onion, peeled and sliced thinly

    2 tablespoons kosher salt

    2 cups cider vinegar

    1 cup sugar

    1 1/2 teaspoons dry mustard

    1 1/2 teaspoons mustard seeds

    1 teaspoon turmeric


    Place the zucchini and onions in a large bowl, add the salt and toss to distribute. 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, then pour the brine over the zucchini. Refrigerate until further use.