Refrigerator Zucchini Pickles
These quick pickles are super easy to make and so tasty on a cheeseburger!
I lb. zucchini, washed, trimmed and very thinly sliced
1 medium yellow onion, very thinly sliced
2 tbsp. fine sea salt
3 cups apple cider vinegar
1 cup sugar
2 tsp. slightly crushed yellow mustard seeds
1 tsp. ground turmeric
Combine zucchini and onion in a large shallow 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 until zucchini are slightly salty and softened, about 1 hour.
Drain, removing remaining ice cubes. Dry thoroughly between paper towels or spin in a salad spinner to remove excess water. Rinse and dry bowl. Return zucchini and onion to bowl.
In a saucepan, combine the vinegar, sugar, mustard seeds and turmeric. Place over medium heat, simmer for 3 minutes. Remove from heat and let stand until warm to touch.
Pour the cooled brine over the zucchini onion mixture, stirring to combine. Transfer to sterilized jars. Cover and refrigerate for 1-2 days before serving. Will keep for about 3 months in refrigerator.
an airtight container.
Hi Pat……Greetings from Arizona!
You new site is great and I love having your recipes at hand. Would there be a way of printing out your recipes without any additional writing, ads, etc.? Many of the cooking blogs I receive do just that and it is just great! Wish we had your store here in Peoria!!