An easy no-canning recipe for zucchini bread-and-butter pickles.
Ingredients
1 pound firm zucchini, sliced ⅛ inch thick
½ cup sweet onion, thinly sliced
1 tablespoon kosher salt
ice water
1½ cups unfiltered apple cider
⅔ cup white sugar
2 teaspoons mustard seed
1½ teaspoons dry mustard, such as Colman's
1½ teaspoons ground tumeric
Instructions
In a large bowl, toss the sliced zucchini and onion with the salt. Cover vegetables with ice water and allow to soak 45 minutes.
Drain the vegetables and pat dry with a clean dish towel.
To make the brine, use a medium-sized saucepan and combine the vinegar, sugar, mustard seeds, mustard powder and turmeric. Add half cup water. Bring to a boil, stirring until sugar has dissolves. Set aside, allowing brine to completely cool.
Transfer the zucchini and onions into a glass quart-sized container. Completely cover the vegetables with the brine. Cover the jar and refrigerate overnight before serving. Pickles will last a week in the fridge.
Recipe by Liz The Chef at https://lizthechef.com/quick-zucchini-bread-butter-pickles/