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Ingredients
Scale
- ½ cup (120 ml) water, room temperature
- 2 tablespoons + ½ teaspoon kosher salt
- 1 medium zucchini (about 1 pound), sliced ⅛-inch thick
- 1 small yellow onion, sliced ⅛-inch thick
- 3 ice cubes
- 2 cups (480 ml) apple cider vinegar
- 1 cup (198 g) granulated sugar
- 1½ teaspoons ground mustard
- 1½ teaspoons mustard seed
- ¾ teaspoon turmeric
- ½ teaspoon crushed red pepper flakes (optional)
Instructions
- Combine water and salt in a bowl until dissolved.
- Place zucchini and onion in a bag, pour in saltwater, add ice cubes, and let sit for an hour.
- Make the pickling liquid by simmering vinegar, sugar, mustard, mustard seed, turmeric, and optional red pepper for 3 minutes.
- Drain the zucchini mixture and remove excess moisture.
- Transfer zucchini and onions to jars, pour cooled pickling liquid, and ensure veggies are submerged.
- Seal and refrigerate for at least 1 day before enjoying.
Notes
Selecting fresh, firm zucchini ensures the best texture.
Let the pickles marinate longer for enhanced flavors.
Experiment with different vegetables for a varied mix.
- Prep Time: 1 hour
- Cook Time: 3 minutes
- Category: Condiment
- Method: Refrigerator pickling
- Cuisine: American
Nutrition
- Calories: 110
- Sugar: 24
- Sodium: 450
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 0
- Cholesterol: 0