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
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.
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.
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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
