Zucchini Pickles

Ingredients

• 6 large zucchinis, cut into 1/4-inch slices
• 1/2 cup kosher salt
• 2 cups white vinegar
• 1/2 cup granulated sugar
• 2 tablespoons mustard seed
• 2 tablespoons celery seed
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cloves

Directions

1. In a large bowl, combine the zucchini slices and salt. Stir to combine, and let sit for 30 minutes to draw out the moisture.
2. Rinse the zucchini slices, and drain well. Place in a large non-reactive pot.
3. In a separate bowl, mix together the vinegar, sugar, mustard seed, celery seed, turmeric, and cloves. Pour over the zucchini and stir to combine.
4. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to low, and simmer for 20 minutes.
5. Remove from heat and let cool slightly. Transfer the pickles to a glass jar with a lid, and store in the refrigerator for up to 3 months.

Interesting Facts

• Zucchini is a type of summer squash, and is related to pumpkins and cucumbers.
• Pickling is a great way to preserve food, and can be used for a variety of vegetables.
• Mustard seed and celery seed are both commonly used in pickling recipes to add flavor.
• Pickles are also a great source of probiotics, which can help support a healthy digestive system.