Pickled Zucchini
Pickled zucchini soak up some of the pickling spice flavor better than cucumbers.
Ingredients
- Dry Mustard (1.5 tsp)
- Mustard Seeds, Yellow and Brown - crushed (1.5 tsp)
- Onion, Yellow - small (1 ea)
- Salt, Kosher (2 tbsp)
- Sugar (1 cup)
- Turmeric - ground (1 tsp)
- Vinegar, Cider (2 cup)
- Zucchini, Green (.5 lb)
- Zucchini, Yellow (.5 lb)
Steps
- Make a brine from the vinegar, sugar, dry mustard, mustard seeds and Turmeric.
- Use a Mandolin to slice the washed zucchini and onion into 1/16" slices.
- Toss the zucchini and onion slices in salt.
- Use water and some ice to cover, stir to dissolve the salt, and rest for 1 hour.
- After the brine cools, add to the drained zucchini and onions.
- Seal and refrigerate for 24 hours before serving.
Notes
Be careful with Turmeric... it will stain clothes, plastic, etc. Make sure the brine is cool or it will cook the vegetables. Make a weaker brine if using as a topping (sliders, hot dogs, etc.)