Ingredients:

  • 2 medium zucchini (about 1 lb / 450g), thinly sliced (1/8-inch thick)
  • 1 medium yellow onion, thinly sliced (about ½ cup)
  • 1/2 red bell pepper, thinly sliced (about ½ cup)
  • 1 tablespoon kosher salt (15 ml)
  • 1 cup (240 ml) apple cider vinegar
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120 ml) water
  • 2 tablespoons mustard seeds (20g)
  • 1 teaspoon celery seeds (5g)
  • 1/2 teaspoon turmeric (2.5g)
  • 1/2 teaspoon red pepper flakes (2.5g)
  • 1 lemon, zest and juice (approx. 2 tablespoons juice)
  • 2 cloves garlic, minced (approximately 1 teaspoon)

Instructions:

  1. Combine zucchini, onion, red bell pepper, and salt in a large bowl. Toss to coat. Let stand for 30 minutes to draw out excess moisture.
  2. Combine apple cider vinegar, sugar, water, mustard seeds, celery seeds, turmeric, red pepper flakes, lemon zest, lemon juice, and garlic in a medium saucepan.
  3. Bring the brine to a simmer over medium heat, stirring until the sugar dissolves. Simmer for 2 minutes. Remove from heat.
  4. Drain the zucchini mixture in a colander and rinse thoroughly with cold water. Gently squeeze out excess water. Pat dry with paper towels.
  5. Place the drained zucchini mixture in sterilized jars or containers. Pour the hot brine over the vegetables, ensuring they are fully submerged.
  6. Let cool to room temperature, then seal and refrigerate for at least 4 hours, or preferably overnight, before serving.