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

These super-easy, sweet and tangy pickles get their brilliant yellow color from turmeric in the simple brine. Slideshow: How to Make Pickles

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.

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