Bread-and-Butter Zucchini Pickles
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Cook Time: 30 minutes
Total: 1 hours, 30 minutes
Servings: 1
Author : Tara Derr Webb
Ingredients
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Instructions
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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