If you have a glut of zucchini in your garden and don’t know what to do with them, you might want to try this recipe adapted from Judy Rodgers' "The Zuni Café Cookbook". 

These tangy refrigerator pickles are a great addition to any burgher or sandwich.  
 

1-2 medium zucchini, thinly sliced

1 medium onion, thinly sliced

2 tablespoons salt

1 cup sugar (if you prefer them less sweet use ¾ cup sugar)

1 teaspoon mustard seeds

½ teaspoon turmeric

1 teaspoon dry ground mustard

2 cups of apples cider vinegar

 

Method:

1. Slice the zucchini and onion really thin. In a bowl mix 1 tablespoon of salt with zucchini and onions slices and set aside for 1 hour.  The salt will pull out the excess water from the vegetables.

2. Combine mustard seeds, dry mustard, turmeric, sugar, remaining salt, and apple cider vinegar in a small saucepan and simmer for three minutes. Let cool so that the liquid is warm but not hot.

3. Discard excess liquid and add zucchini and onion mixture to clean jars and cover with brine.  Close the jars and put in the fridge for 24 hours before consuming. They will last up to 2 weeks in the fridge.