Zucchini Pickles

Ingredients

• Salt
• Sugar
• Water
• Onion
• Cold water
• Zucchini
• Turmeric
• Onions

Directions

1. Put the sliced zucchini and onions in the large bowl, sprinkle in the salt, and toss everything together so the salt reaches all the vegetables. Drop in a few cubes of ice, pour in enough cold water to cover, stir until the salt dissolves, and let the mixture sit for about 1 hour.
2. Once the 1 hour soak is finished, taste a piece of zucchini and give it a little pinch between your fingers. You want it softened and lightly salty. Drain the vegetables thoroughly, then dry them in a salad spinner in small batches of a few handfuls, or spread them on towels to drain.
3. In the small saucepan, stir together the vinegar, sugar, dry mustard, mustard seeds, and turmeric, then bring the brine to a simmer for about 3 minutes. Take the pan off the heat and let the brine cool until it feels just warm. If it is hotter than that, it will start cooking the vegetables, and nobody came here for floppy pickles.
4. Divide the zucchini and onions between the two pint jars, then spoon the brine over the vegetables. Cover the jars and refrigerate for at least one day before serving. They will keep in the refrigerator indefinitely.