Bread-and-Butter Zucchini Pickles

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

By Food & Wine
August 2014

Gallery

Credit: © Con Poulos

Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
1 quart
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Ingredients

Directions

  • 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.

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  • 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.

  • 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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