Gandharva Farm

 (Submitted by ee, original recipe by Tara Derr Webb)

Active Time: 30 minutes.
Total 1 hr 30 min.plus overnight pickling
Makes about 1 quart (or increase all accordingly)

Ingredients

• 1 lb very firm medium zucchini, sliced crosswise 1/8 inch thick
• 1/2 cup thinly sliced onion
• 3 TBSP kosher salt
• ice water
• 1.5 cups unfiltered apple cider vinegar
• 1/3 cup sugar
• 2 tsp. crushed mustard seeds
• 1 1/2 tsp. dry mustard powder
• 1 tsp. ground turmeric

1. In a large bowl, toss the zucchini and onion with 2 tablespoons of the kosher salt. Cover and let stand until just softened, about 45 minutes.  Drain the zucchini and onion well and pat dry.
2. Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup of water.  Bring to a boil, stirring to dissolve the sugar.  Let cool completely.
3. Transfer the zucchini and onion to a 1-quart glass jar and ppour in enough brine to cover.  Seal with the lid and refrigerate overnight before serving.

The pickles can be refrigerated in the brine for up to 1 week.