Bread & Butter Zucchini Pickles
Recipe: #24947
September 28, 2016
"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."
Ingredients
Nutritional
- Serving Size: 1 (128.8 g)
- Calories 56
- Total Fat - 0.3 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 2647 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 0.9 g
- Sugars - 10.1 g
- Protein - 0.9 g
- Calcium - 17.5 mg
- Iron - 0.4 mg
- Vitamin C - 11 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Tips
No special items needed.