Refrigerator Zucchini Pickles
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Refrigerator Zucchini Pickles
INGREDIENTS:
1 pound zucchini, washed, and very thinly sliced
1 medium onion, very thinly sliced
2 tablespoons salt
2 cups apple-cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons mustard seeds-slightly crushed*
1/2 teaspoon ground turmeric
DIRECTIONS:
Combine zucchini and onion in a large 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, about 1 hour.
Drain. Squeeze out excess water over the sink, than lay the mixture between 2 towels and squeeze out the rest (or use a salad spinner). Excess water with thin the flavor. Rinse and dry the bowl and return the zucchini and onions to the bowl.
Meanwhile, in a saucepan over medium heat, combine the vinegar, sugar, dry mustard, mustard seeds and turmeric; simmer for 3 minutes, stirring occasionally, then let cool until the zucchini is done.
Pour the cooled brine over the zucchini and onion mixture, stirring to combine. Transfer to sterilized jars. Cover and refrigerate for 1 to 2 days before serving. Will keep up to 3 months, refrigerated in an airtight container.
*To crush the mustard seeds, I put them in a zip-loc baggie and rolled them with a rolling pin.
Yum! I have the exact same recipe for Cucumbers. Though Zucchini is my all time favorite veggie so I am going to try this.
Stopping by from SITS
I've never made pickles, but I must try this next summer for something new to stretch my brain more. I am sure these are far better than what we buy in the store!
Wow, never thought of zucchini pickles. Very cool!
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