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Pickled zucchini

Ingredients

• One sweet onion, julienned
• 3 cups champagne vinegar
• 3/4 cup sugar
• 1/4 cup kosher salt
• 1 1/2 teaspoon celery seeds
• 1 1/2 teaspoons ground turmeric
• 1/2 teaspoons mustard powder
• 2 1/2 pound zucchini, thinly sliced with a mandolin

Directions

And a large non-reactive pot – no aluminum, - combine everything but the zucchini and bring to a boil. Remove from the heat.

Put the zucchini in the brine, fully submerged, and let sit for one hour at room temperature. Use a clean plate or small lid to weigh down the zucchini if needed.

Remove the plate or lid, return the pot to the stove, and bring to a boil. Boil the zucchini for three minutes exactly – no more and no less.

Pour the zucchini and brine into a shallow nonreactive pan to cool to room temperature. Ladle the cooled zucchini and brine into your favorite glass containers with lids and refrigerate. The pickled zucchini will be ready to eat in one day and will keep for up to three months.