Bread and Butter Refrigerator Zucchini Pickles

Instructions:

1. Prep the zucchini:
   Place the sliced zucchini and onions in a large bowl. Sprinkle with salt, toss well, and let sit for 1 hour to draw out moisture.

2. Rinse and drain:
   After an hour, rinse the zucchini and onions thoroughly under cold water. Drain well and set aside.

3. Make the brine:
   In a small saucepan, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, and black pepper. Bring to a simmer over medium heat, stirring until the sugar dissolves.

4. Combine and jar:
   Add the drained zucchini and onions to clean jars or a glass container. Pour the hot brine over the top, ensuring the vegetables are completely covered.

5. Cool and refrigerate:
   Let the jars cool to room temperature, then seal and refrigerate for at least 24 hours before serving.

Storage:
Keep refrigerated for up to 2 months. The flavor gets even better after the first few days!

Tips:

• Slice zucchini evenly (use a mandoline if possible) for consistent texture.

• Add sliced jalapeños for a spicy kick or dill for a herby twist.

• These make a great side for grilled meats or in sandwiches and wraps.