Bread and Butter Zucchini Pickles

Ingredients
1 pound very firm medium zucchini,
sliced crosswise 1/8 inch thick
1/2 cup thinly sliced onion
3 tablespoons kosher salt
Ice water
1 1/2 cups unfiltered apple cider
vinegar
1/3 cup sugar
2 teaspoons brown or yellow mustard
seeds, crushed
1 1/2 teaspoons dry mustard powder
1 teaspoon ground turmeric



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.