Pickled Zucchini and Onion (Mustard Seeds and Turmeric)

Thinly sliced zucchini and onion are pickled in a sweetened mixture of apple-cider vinegar, dry mustard, mustard seeds, and turmeric.  These pickles make a great accompaniment to Zuni Hamburgers served at the Zuni Caf; in San Francisco. 

1 lb zucchini, washed, trimmed, and very thinly sliced
1 medium yellow onion, very thinly sliced
2 Tbsp. sea salt
2 cups apple-cider vinegar
1 cup sugar
1½ tsp. dry mustard
1½ tsp. yellow mustard seeds, slightly crushed
1 tsp. ground turmeric

Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.

Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.

In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.

Pour the cooled brine over the zucchini-and-onion mixture, stirring to combine.

Transfer to sterilized jars.

Cover, and refrigerate for 1-2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.

Makes about 2 pints.