Plentiful throughout the summer, zucchini are a prime candidate for pickling. You'll be rewarded with brilliantly-flavored and -colored pickles.
|1||onion (small, yellow)|
|2 T||kosher salt|
|2 c||cider vinegar|
|1 1⁄2 t||dry mustard|
|1 1⁄2 t||mustard seeds (brown or yellow, crushed)|
Wash and trim zucchini, then slice very thin - a mandoline is perfect for this. Slice onion into thin slices. Combine the two in a large, shallow, non-reactive bowl. Add salt and toss. Add several ice cubes and cold water to cover (this will crisp them up prior to pickling). Stir to dissolve salt, and refrigerate for 1 hour. After 1 hour, test the zucchini: it should be slightly softened. When ready, drain and pat dry. Combine the remaining ingredients in a small saucepan and simmer for 3-4 minutes. Set aside to cool until just warm enough to touch. This is an important step because brine that's too hot will destroy the crisp texture created in the ice bath. Place the zucchini and onions in a dry bowl and cover with cooled brine. Stir thoroughly to coat. Transfer the pickles to glass jars and seal tightly. Store in the refrigerator for at least one day before serving - this allows the flavors to mellow and permeate the zucchini.