Week 21: Pickled Zucchini

Pickled Zucchini Recipe

Makes 3 pints

academic writing business essay description of a person viagra pen new version el viagra es peligroso para el corazon click here as biology coursework plan click here social media essay in gujarati language aralen ordering freelance essay writer management case study format yoga diwas essay in hindi statistics homework help online college diversity essayВ http://yogachicago.com/pills/orthotricyclengenericwithoutrx/25/ cheat on essays click here cialis order by phone https://www.lapressclub.org/hypothesis/antimicrobial-agents-that-inhibit-cell-wall-essay-are-bactericidal/29/ social service essay https://reprosource.com/hospital/deutschlnd-drug/72/ pirate writing paper college essay rhetorical question cassirer an essay on man ebook nepal viagra available viagra price greece https://haloworldwide.org/research/business-thesis-structure/8/ thailandia viagra naturale essay on literacy rate proper waste disposal essay levitra wellington fast plant hypothesis Ingredients:

• 2 cups apple cider vinegar
• 2 tbsp pickling salt
• 1 cup sugar*
• 1 1/2 tsp dry mustard**
• 1 1/2 tsp yellow mustard seeds
• 1 tsp ground turmeric
• 1 small yellow onion
• 1 pound zucchini (about 2-3 medium-sized zucchinis)

*This calls for a lot of sugar, I might cut back next time.

**I didn’t have dry mustard on hand but will try this recipe again when I do.

Instructions:

• Wash and trim the zucchini. Slice thinly – I did both length-wise and cross-wise (as seen below).

• Slice onion thinly.

• Add zucchini and onions to a bowl, add salt and toss to distribute.

• Add a few ice cubes and cold water to cover; stir to dissolve the salt.

• Bring the vinegar, sugar, dry mustard, mustard seeds and turmeric to a simmer. Set aside to cool slightly. Helpful note from Food52: If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.

• Drain the zucchini and onion slices, pat dry and discard the salt water remains.

• Pour slightly cooled brine over each filled jar.

• Recommended use: Refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini. Enjoy on their own, or on sandwiches and burgers.