Ingredients
2 medium zucchini, cut into 1/4" rounds
1/2 small yellow onion, very thinly sliced
Kosher salt
1 c. apple cider vinegar
1 c. water
1/3 c. granulated sugar
2 tsp. mustard seeds
1/2 tsp. ground turmeric
1/2 tsp. crushed red pepper flakes
Preparation
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.
