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. 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.
2. 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.
3. 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.
4. 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, refrigerated in an airtight container.