- 3 firm medium-sized zucchini, sliced thinly (use a mandoline if you have one)
- 1/2 red onion, thinly sliced
- 3 TB kosher salt
- 1 1/2 C. Rice Vinegar
- 1/3 C. sugar
- 2 tsp. mustard seeds
- 1 1/2 tsp. dry mustard powder
- 1 tsp. turmeric
In a large bowl, toss the zucchini and onion with 2 TB kosher salt. Let stand until softened, about 30 min. Drain the liquid and blot dry.
Meanwhile, in a saucepan, combine the remaining TB. salt, vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 C. water. Bring to a simmer, stirring to dissolve the sugar. Let cool completely- you can stick it in the fridge if needed.
Transfer the zucchini to a large glass jar and stuff down. Pour in the brine to cover. Refrigerate. The pickles will be ready in an hour, but the longer they sit, the better they get. I imagine they will be gone quickly, but for safety reasons you should consumer them within 10 days.