Bread-and-Butter Zucchini Pickles

Name: Bread-and-Butter Zucchini Pickles
Cook time: 30 min
Total time: 1 min
Ingredients: 1 lb. medium zucchini, very firm; 1/2 c. thinly sliced onion; 3 tbsp. kosher salt; ice water; 1 1/2 c. unfiltered apple cider vinegar; c. sugar; 2 tsp. brown or yellow mustard seeds; 1 1/2 tsp. dry mustard powder; 1 tsp. ground turmeric

www.delish.com

Your recipes

Cook Time: 30 minutes

Total: 1 hours, 30 minutes

Servings: 1

Author : Tara Derr Webb

pickles

Ingredients

Remove All · Remove Spices · Remove Staples

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

In a large bowl, toss the zucchini and onion with 2 tablespoons of the kosher salt. Cover with ice water and let stand until just softened, about 45 minutes. Drain the zucchini and onion well and pat dry.   Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric, and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; let cool completely.   Transfer the zucchini and onion to a 1-quart glass jar and pour in enough brine to cover. Seal with the lid and refrigerate overnight before serving. Find more easy recipes on Delish! Casserole Recipes Slow Cooker Recipes Ground Beef Recipes