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Zucchini Bread & Butter Pickles<\/p>\nZucchini Bread & Butter Pickles<\/p>\n
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2 firm zucchini, sliced 1\/8\u201d thick with a mandoline<\/p>\n
1\/2 white onion, sliced paper-thin with a mandoline<\/p>\n
3 T. kosher salt<\/p>\n
1 tsp. celery salt<\/p>\n
Ice water<\/p>\n
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1-1\/2 cups apple cider vinegar<\/p>\n
1\/3 cup white sugar<\/p>\n
2 T. whole mustard seeds<\/p>\n
1 tsp. whole black peppercorns<\/p>\n
1 T. celery seed<\/p>\n
1\/2 tsp. ground mustard powder<\/p>\n
1 tsp. ground turmeric<\/p>\n
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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.\u00a0 Cover and refrigerate the pickles overnight before serving.\u00a0 Keep refrigerated. Enjoy the pickles for up to one week.<\/p>\n","protected":false},"excerpt":{"rendered":"
Zucchini Bread & Butter Pickles 2 firm zucchini, sliced 1\/8\u201d 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…<\/p>\n