Zucchini pickles are good. Really good. These are a quick and simple refrigerator pickle that uses up a whole pound of the buggers…yeah I know that is not much, but this recipe is for one quart, if you can eat them, you can make as much as you want! You could also process these to make them shelf stable if you have pounds and pounds and pounds of them!
Pickled Zucchini Rounds.
1 lb zucchini, thinly sliced (about 1/4 inch)
2 T pickling salt
1 small onion, thinly sliced (as thin as you can get them)
2 C apple cider vinegar
1/2 C water
1 C natural sugar
1/2 t celery seed, heaping
1 1/2 t brown mustard seeds
1 t turmeric
Toss sliced zucchini in a large mixing bowl with salt. Allow to sit for an hour. Drain off any water. Pack zucchini and onions into a quart jar. In a small pot boil remaining ingredients until the sugar is completely dissolved. Allow the brine to cool completely. Add to the jar using an oversized funnel. Cap and store in the refrigerator. Allow to marinate for at least a day before trying. I found these are best after sitting for a week.