Maxine's Recipe ~ Zucchini Pickles (Bread & Butter)

ZUCCHINI PICKLES (BREAD & BUTTER) 

1  lb zucchini, trimmed & very thinly sliced

1  med yellow onion thinly sliced

2  T sea salt

2  C cider vinegar 

1  C granulated sugar

1½  t dry mustard

1½  t slightly crushed yellow or brown mustard seeds

Scant t  gr. turmeric

Combine zucchini & onion in lg shallow bowl

Add salt & toss to combine - Add few ice cubes & cold water to cover - stirring till salt dissolves.  Let stand at room temp until zucchini & slightly softened & salty - about an hour.  Drain - removing any ice cubes.  Spin in salad spinner - then drain & pat dry on towel.  Rinse & dry bowl.  Return zucchini & onion to dry bowl.

In sauce pan combine vinegar - sugar - dry mustard - mustard seeds & turmeric.  Boil med. Heat ~ simmer for 3 min.  Remove & stand till warm to touch.  Pour brine over veggie mix - stirring to combine.  Put in sterilized jars & top with brine to ¼ inch is left at top.  Cover with sterilized lids & screw tops.  Refrigerate 1 to 2 days before serving - or up to 3 months.