These quick pickles are super easy to make and so tasty on a cheeseburger. Â Makes about 3 pints
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
1. Â Combine zucchini and onion in a large shallow bowl. Â Add salt, toss to combine. Â 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.
2. Â Drain, removing remaining ice cubes. Â Dry thoroughly between paper towels or spin in Â salad spinner to remove excess water. Â Rinse and dry bowl. Â Return zucchini and onion to bowl.
3. Â In a saucepan, combine the vinegar, sugar, mustard seeds and turmeric. Â Place over medium heat, simmer for 3 minutes. Â Remove from heat and let stand until warm to touch.
4. Â Pour the cooled brine over the zucchini onion mixture, stirring to combine. Â Transfer to sterilized jars. Â Cover and refrigerate for 1-2 days before serving. Â Will keep for about 3 months, refrigerated in
an airtight container.