Pickled Zucchini

Ingredients

• 2 pounds zucchini – sliced into 0.25-inch rounds
• 1 large yellow onion – thinly sliced
• 2 tablespoons kosher salt – for sweating
• 2.5 cups apple cider vinegar (5% acidity)
• 0.5 cups water
• 1.5 cups granulated sugar
• 2 teaspoons pickling salt
• 2 teaspoons mustard seeds
• 1 teaspoons celery seeds
• 0.5 teaspoons ground turmeric
• 1 teaspoons black peppercorns
• 4 cloves garlic cloves – thinly sliced

Instructions

1. Trim the ends of the zucchini and slice into 0.25-inch rounds; thinly slice the onion.
2. Toss the slices with kosher salt in a large nonreactive bowl to coat evenly; let stand 1 hour to draw out moisture, stirring once. Rinse well under cold water and drain thoroughly; spin or pat dry.
3. Combine apple cider vinegar (5% acidity), water, granulated sugar, pickling salt, mustard seeds, celery seeds, ground turmeric, black peppercorns, and garlic in a saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar, then reduce heat and simmer 2 minutes until very fragrant.
4. Pack the drained vegetables tightly into two clean 1-quart jars, leaving 0.5-inch headspace. Divide the hot spices between the jars and ladle in hot brine to cover, tapping the jars to release air bubbles; top up so everything is submerged.
5. Wipe rims and apply lids. Cool at room temperature until just warm, 30–45 minutes, then refrigerate at least 24 hours before serving; keep refrigerated and use within 1 month.