Mustard-Turmeric Zucchini Refrigerator Pickles

Name: Mustard-Turmeric Zucchini Refrigerator Pickles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 96 servings
Cuisine: International
Ingredients: 2 cups Apple Cider Vinegar; 1 tsp Celery Seed; 1 tsp Ground Turmeric; 2 tsp Mustard Seeds; 0.25 cup Salt; 2 cups Sugar; 1 tsp Yellow Mustard; 0.5 lb Yellow Onion; 2 lb Zucchini

Side Dish 🥗Snack 🍿 Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Ayurvedic 🧘Halal 🕌Kosher ✡️Pescatarian 🐟

Mustard-Turmeric Zucchini Refrigerator Pickles balance gentle sweetness with a bright, vinegary tang, while warm mustard seeds, celery seed, and turmeric add a peppery, earthy edge. Thin slices of zucchini and onion stay crisp and refreshing, making them perfect alongside burgers, tucked into sandwiches, or served on a snack board. This batch-friendly pickle is ideal for summer cookouts or anytime you have extra zucchini on hand.

Prep30 mins
Cook30 mins
Serves96
DifficultyEasy

1

Put the zucchini and onions in a large bowl and cover them with water. Add the salt and stir until it dissolves. Let the vegetables soak for at least 2 hours, then drain and move them to a large pot.
2

In a saucepan, bring the sugar, vinegar, mustard seeds, celery seed, turmeric, and yellow mustard to a boil. Pour the mixture over the drained zucchini and onions, then let it stand for at least 2 more hours.
3

Set the pot with the vegetables, spices, and pickling liquid on the stove and bring it to a boil. Boil for 3 minutes.
4

Meanwhile, check three quart-sized jars for cracks and the rings for rust, discarding any that are defective.
5

Immerse the jars in simmering water until the vegetables are ready.
6

Wash new, unused lids and rings in warm, soapy water.
7

Pack the vegetables into hot, sterilized jars, leaving 1/4 inch of headspace at the top.
8

Run a clean knife or thin spatula around the inside of each jar to release any air bubbles.
9

Wipe the rims with a moist paper towel to remove any residue. Place the lids on top and screw the rings on tightly.
10

Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring it to a boil and lower the jars into the boiling water 2 inches apart using a holder.
11

Add more boiling water to cover the jars by at least 1 inch. Return to a rolling boil, cover, and process for 10 minutes.
12

Lift the jars out of the stockpot and let them rest, several inches apart, for 24 hours.
13

Press the center of each lid to confirm it does not move up or down. Remove the rings for storage and keep the jars in a cool, dark place.