Zucchini/Courgette pickled

The idea is from the "brown eyed baker", but I made it my own version. I bought a bag of zucchini for 1 Euro. Now I have to use them. I had lots of smashed radishes during the summer and this cold pickling interested me. 

Eating them with cheese or serving them with sausages sounded good. 

Ingredients:

350 g zucchini

1 small white onion

120 ml water

450 ml apple cider vinegar

3/4 cup sugar

2tbsp+ 1 tsp salt

1 tsp tumeric

1 tsp brown mustard seeds

1 tsp yellow mustard seeds

3/4 tsp tumeric

1 1/2 tsp Piment d'Espelette

Use a mandoline to make thin slices the same thickness (2 mm). Use a large bowl and toss them in. Slice the onion too. Add enough water to cover and a 1 tbsp of coarse salt. Let them sit for 1 hour. That will keep the slices crunchy later. Add the sliced onion 5 min before you drain.

Drain and use a salad spinner to make them dry.

In a casserole add all ingredients and give them 3 min to boil. Set aside.

Stuff them in Mason jars tightly and pour the brine over them. Keep them submerged. Close the lids and when they are cool, put them in the fridge at least 24 hours.

It is very delicious and still crunchy.