Ingredients

How to make it

  • Place zucchini and onion in a large glass or crockery bowl. Add enough lukewarm water to cover the veggies. Stir in salt. Cover and let stand at room temperature for two hours.
  • Drain, rinse and pat dry.
  • In a medium saucepan combine vinegar, sugar, mustard seed, celery see, and turmeric. Bring to a boil, stirring until sugar is dissolved.
  • Pour vinegar mixture over zucchini mixture. Cool to room temperature.
  • Cover and chill at least 24 hours before serving.
  • Store tightly covered in the refrigerator for up to a month.
  • Yield about 3 cups.

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