Bread & Butter Zucchini Pickles

8
Servings
60m
Prep Time
15m
Cook Time
1h 15m
Ready In


"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."

Original recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

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