Refrigerator Zucchini Pickles

These quick pickles are super easy to make and so tasty on a cheeseburger!

I lb. zucchini, washed, trimmed and very thinly sliced
1 medium yellow onion, very thinly sliced
2 tbsp. fine sea salt
3 cups apple cider vinegar
1 cup sugar
2 tsp. slightly crushed yellow mustard seeds
1 tsp. ground turmeric

Combine zucchini and onion in a large shallow bowl.  Add salt, toss to combine.  Add a few ice cubes and enough cold water to cover, stirring until salt dissolves.
Let stand at room temperature until zucchini are slightly salty and softened, about 1 hour.
Drain, removing remaining ice cubes.  Dry thoroughly between paper towels or spin in a salad spinner to remove excess water. Rinse and dry bowl.  Return zucchini and onion to bowl.
In a saucepan, combine the vinegar, sugar, mustard seeds and turmeric. Place over medium heat, simmer for 3 minutes. Remove from heat and let stand until warm to touch.
Pour the cooled brine over the zucchini onion mixture, stirring to combine.  Transfer to sterilized jars. Cover and refrigerate for 1-2 days before serving. Will keep for about 3 months in refrigerator.

an airtight container.