Bread and Butter Zucchini Pickles


Photo via Flickr User Paul Sullivan

Bread and Butter Zucchini Pickles
Makes about a 1 L jar

1 lb firm medium zucchini sliced into 1/8 inch medallions
1 garlic clove sliced thinly
2 TBSP Sea Salt
1 1/2 cup white wine vinegar
1/3 cup sugar
2 tsp yellow mustard seed, crushed
1 1/2 tsp mustard powder
1 tsp ground turmeric

1. In a large bowl add zucchini and garlic. Add salt and use hands to toss so that it coats evenly. Cover with cold water (add ice cubes if you want). Let sit 45 minutes – then drain and pat dry.

2. While zucchini cures, in a medium saucepan combine remaining ingredients with a pinch of salt. Bring to a boil and reduce heat until sugar is dissolved. Then remove from heat and let cool completely.

3. Put the dried zucchini and garlic into two 500 ml or one 1 L glass jars. Pour in enough brine to cover the vegetables. Seal with lid and refrigerate overnight before serving. They will keep up to one week.

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