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Yields:
2 c.
Prep Time:
15 mins
Total Time:
2 hrs 15 mins
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Ingredients
- 2 medium zucchini, cut into 1/4" rounds
- 1/2 small yellow onion, very thinly sliced
- Kosher salt
- 1 cup apple cider vinegar
- 1 cup water
- 1/3 cup granulated sugar
- 2 tsp. mustard seeds
- 1/2 tsp. ground turmeric
- 1/2 tsp. crushed red pepper flakes
Directions
- Step 1Salt zucchini and onion with 1 tablespoon salt and let drain in a colander set over a bowl, 1 hour. Rinse with water and squeeze out excess moisture.
- Step 2Meanwhile, in a small saucepan over medium heat, combine vinegar, water, sugar, mustard seed, turmeric, and 1 teaspoon salt and bring to a boil, stirring frequently. Simmer for 3 minutes and set aside to cool.
- Step 3 In a mason jar, place zucchini mixture and red pepper flakes. Pour cooled pickling mixture into the jar and seal tightly with a lid. Refrigerate for at least 3 hours before serving.
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