Ingredients
- 1 pound zucchini thinly sliced
- 1 medium onion thinly sliced
- 2 tablespoons sea salt
- 1 cup organic, unfiltered apple cider vinegar
- 1 cup filtered or bottled water
- 2 tablespoons sugar or honey
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric powder or chopped fresh turmeric
Instructions
- Combine zucchini and onion in a bowl; sprinkle with salt and cover with cold water. Let sit for 2 hours then drain and rinse thoroughly.
- In a saucepan, combine vinegar, water, sugar or honey, mustard seeds, celery seeds, and turmeric. Bring to a gentle simmer. If you let the liquid boil, you kill off most of the probiotics in the apple cider vinegar, so only heat it until the sugar fully dissolves.
- Transfer the drained zucchini and onions to jars, leaving a 1-inch gap at the top. Cover the veggies with the pickling liquid, making sure they are fully submerged.
- Let the jars cool to room temperature. Once they are cool enough to handle, seal with the lid and refrigerate for 24 hours before eating.