Zucchini Bread & Butter Pickles

 

2 firm zucchini, sliced 1/8” thick with a mandoline

1/2 white onion, sliced paper-thin with a mandoline

3 T. kosher salt

1 tsp. celery salt

Ice water

 

1-1/2 cups apple cider vinegar

1/3 cup white sugar

2 T. whole mustard seeds

1 tsp. whole black peppercorns

1 T. celery seed

1/2 tsp. ground mustard powder

1 tsp. ground turmeric

 

Thinly slice the zucchini and onion with a handheld mandoline. In a large bowl, combine the sliced zucchini and onion with the kosher and celery salts. Cover with ice water and stir to dissolve the salt. Soak the vegetables for 1 hour, then drain. Closely pack the zucchini and onions into one or a two clean canning jars. In a medium saucepan, bring the brine ingredients to a boil for 5 minutes. Remove the pickling liquid from heat and slowly pour over the zucchini until about 1/4 inch from the top.  Cover and refrigerate the pickles overnight before serving.  Keep refrigerated. Enjoy the pickles for up to one week.