Zucchini Pickles
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1 pound zucchini, sliced thinly
1 small onion, peeled and sliced thinly
2 tablespoons kosher salt
2 cups cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons mustard seeds
1 teaspoon turmeric
Place the zucchini and onions in a large bowl, add the salt and toss to distribute. Combine the vinegar, sugar, dry mustard, mustard seeds, and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch, then pour the brine over the zucchini. Refrigerate until further use.
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