Ingredients

Ingredients:

1 pound zucchini/summer squash mix

1 large yellow onion

Kosher salt

2 cups cider vinegar

1/2 cup sugar

1 1/2 teaspoons dry mustard

1 1/2 teaspoons crushed mustard seeds (optional, I didn’t use this the first time, maybe it makes it better?)

1 teaspoon ground turmeric

Preparation

  1. Slice the zucchini and squash and onion as thin as possible

  2. Brine the above mixture: Place in a covered large pot and cover with lots of salt and water. The water should taste very salty. Let sit for 1 hr or more (at this point they taste awesome and you could just serve this)

  3. Combine the rest of the ingredients and simmer on the stove for 5 minutres. Cool, until warm (hot liquid will cook the veggies and ruin the crunch we are going for).

  4. After bine as sat for around an hour, dump it - at this point the vegetables should taste excellent.

  5. Pour vinegar mixture into the pot with vegetables. Cover and let this sit for at least a day. Because we are not jaring and heating, you should not keep these around forever (like they would even last).