These pickles are a tasty delight. You will enjoy it.
Download your free printable recipe here
Ingredients
- 2.2 lb of small zucchini, sliced
- 2 medium yellow onions, sliced (220 g/ 7.8 oz)
- 1/4 cup of salt (2.5 oz)
- 2 teaspoons of celery seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of ground turmeric
- 1/2 teaspoon of mustard powder
- 2 1/4 cups of apple cider vinegar ( 18 fl oz)
Instructions
- Cut off the ends of the zucchini and then slice the zucchini thinly using a mandolin or knife. Dice the onions into small wedges. Pour the zucchini and onions into a bowl and sprinkle with salt.
- Cover the mixture with water and set aside for an hour. Then drain.
- Next, combine the spices and vinegar in a saucepan. Place over heat until it boils, then remove from the heat source.
- Add the zucchini in vinegar and set aside for one hour. Place the saucepan over heat until it boils. Decrease the heat and let it simmer for about three minutes.
- Transfer into jars and top with the vinegar blend. Seal the jars. Can be stored in the refrigerator for about two months.