Bread-and-Butter Zucchini Pickles

1. 1

   In a large bowl, toss the zucchini and onion with 2 tablespoons of the kosher salt.

2. 2

   Cover with ice water and let stand until just softened, about 45 minutes.

3. 3

   Drain the zucchini and onion well and pat dry.

4. 4

   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.

5. 5

   Bring to a boil, stirring to dissolve the sugar; let cool completely.

6. 6

   Transfer the zucchini and onion to a 1-quart glass jar and pour in enough brine to cover.

7. 7

   Seal with the lid and refrigerate overnight before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.