This pickled zucchini recipe from the Food52 blog makes a perfectly zesty topping for burgers or hot dogs. The recipe uses simple and fresh ingredients that pair nicely with the zucchini.
Start by slicing a zucchini horizontally so you have super thin and long pieces of the green vegetable. Combine a pound of zucchini, a small onion and two tablespoons of salt into a bowl of ice and water and stir until the salt is dissolved. Then strain and put them into jars. Make the brine in a simmering pan with two cups of cider vinegar, a cup of sugar, about a teaspoon of dry mustard, mustard seeds and turmeric. Pour the brine into the jars and refrigerate overnight.
These pickled zucchinis will last about a week in the fridge or they can be suction-sealed, stored and enjoyed all year round.