Active Time
30 MIN
Total Time
1 HR 30 MIN
Serves : 1 quart
© Con Poulos

How to Make It

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.

Make Ahead

The pickles can be refrigerated in the brine for up to 1 week. 

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Aggregate Rating value: 4

Review Count: 5859

Worst Rating: 0

Best Rating: 5

Author Name: mxh126

Review Body: The recipe was very easy to make and I was very much looking forward to bring the zucchini pickles to a BBQ but mine have a metalic taste. Does anyone have any suggestions why this could have happened?

Review Rating:

Date Published: 2017-07-01