September 28, 2016
Condiments, Snacks, Vegetables,
Onions, North American, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Fall/Autumn, Summer, Refrigerator, Stove Top, Fat Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Zucchini, Spices more
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"This is out of Food and Wine magazine dated August 2014. The pickles can be refrigerated in the brine for up to 1 week. Time doesn't include overnight marinating."
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.
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