8 ozs zucchini (about 2 1/4 cups), sliced 1/4” thick (we used a mandolin to crinkle-cut ours) 1/4 red onion, peeled and thinly sliced (about 1/2 cup) 2 sprigs fresh dill 4 garlic cloves, peeled and coarsely minced (about 4 t) 1/2 t mustard seed 1/8 t ground turmeric 1 1/4 cups white distilled vinegar 4 t sea salt 2 T honey
1. Add zucchini and red onion to a small bowl, mix together, and set aside. 2. Evenly divide dill, garlic, mustard seed, and turmeric between two one-pint canning jars. Evenly divide zucchini and onion mixture between jars and set aside. 3. In a small saucepan, combine vinegar, salt, and honey. Whisking frequently, cook over medium heat until salt is dissolved and vinegar is steaming. Remove from heat and pour brine into jars. 4. Screw on jar lids and refrigerate overnight. Enjoy!
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