As fall comes stealing into the mountains, I relish the change of seasons. Cool mornings, warm sunny days, crisp starlit nights sitting by the fire.
My good friend, Lois Presley, talented host, interior design maven, and all around beautiful woman, gave me this recipe for Turmeric Zucchini Pickles. Ok, I did add sliced radishes to the mix, but the inspiration came from her. And everyone knows the benefits of Turmeric in your diet. So they are good for you, (fit the Keto lifestyle too with a minor adjustment), taste amazing. Enjoy the crisp tangy delish treat! Thank you Lois!
Turmeric Zucchini Quick Pickles
1 lb. zucchini sliced crosswise thin slice. (I used smaller zucchini to make sure they were very firm)
1/2 C onion sliced thin. (I went a bit up from here- just shy of 1 C. But I like onions a lot)
2 bunches radishes, sliced thin crosswise. (they turn a lovely yellow and the skin turns pink!)
3 T kosher salt
1/3 C sugar ( try stevia to make this sugar free. And make it KETO friendly Make sure not to use too much. Don’t want these sweet)
1 1/2 cups unfiltered apple cider vinegar
1 1/2 tsp dry mustard powder
1 tsp ground turmeric
2 tsp yellow mustard seeds, crushed (use a good mortar and pestle for this)
Putting It Together:
In a large bowl, toss zucchini, onion & radishes with 2 T of kosher salt. cover with ice water and let stand about 30-45 minutes. They should slightly soften. Drain and pat dry. This will take a lot of paper towels or clean white towels. This is essential- you want them to absorb the brine.
While the zucchini mix is soaking, make the brine. In a medium saucepan, add 1 T kosher salt, the vinegar, sugar, mustard seeds, turmeric, mustard powder, and 1/2 cup of water. Brine to boil- need to make sure the sugar is dissolved. Let it cool to room temperature.
Transfer the zucchini, radish and onion mix to a large jar. I used a large sealable jar or may need a couple of quart jars. I used this one: pretty and functional. https://www.walmart.com/ip/Mainstays-38-oz-Clear-Glass-Jar-with-Clamp-Lid/21994250
Seal the jar tightly. Place in the refrigerator overnight before serving.
These are tasty!