Week 21: Pickled Zucchini

Pickled Zucchini Recipe

Makes 3 pints

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• 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.