Zucchini Pickles

Via food52.com

Ingredients:

Makes 1 1/2 to 2 pints 

1 pound zucchini
1 small yellow onion
2 tablespoons salt, a little more if using kosher
2 cups cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2  teaspoons crushed yellow and/or brown mustard seeds
1 teaspoon ground turmeric

Instructions

1. Wash and trim the zucchini, then slice them lengthwise into 1/16-inch-thick slices on a mandoline. (You could slice them crosswise, too, but Zuni’s are lengthwise.) Slice the onion very thinly as well. Combine the zucchini and onions in a large but shallow non-reactive bowl or casserole dish, add the salt, and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.
2. After about 1 hour, taste and feel a piece of zucchini—it should be slightly softened. Drain and pat dry.

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