• mandoline (and a cut-resistant steel-mesh glove isn't a bad idea)
• 9" x 13" pan
• small saucepan
• spice mill (coffee grinder that you don't use for coffee)
• 1 qt jar

• 1 lb zucchini (about 3 medium zucchinis)
• 1/2 yellow onion
• 2 T salt
• water & ice
• 2 c cider vinegar
• 1 c sugar
• 1 T mustard seeds, coarsely crushed (a few seconds in the spice mill)
• 1 t tumeric

Instructions

1. Wash and trim the zucchini, and then slice thinly with the mandoline (I set mine to 1.3 mm).
2. Slice the onion on the mandoline, too, and spread the sliced zucchini and onion in the 9" x 13" pan.
3. Sprinkle with salt. Add about a half dozen ice cubes, and water to cover. Set aside for one hour.
4. Meanwhile, combine the remaining ingredients in the saucepan, and bring to a boil. Simmer for 3 minutes, and set aside to cool.
5. After the zucchini and onions have been in the salt water for an hour, drain.
6. Squeeze the zucchini and onions in your hands, one small handful at a time. Get as much water out as possible. Put the squeezed zucchini and onions in the quart jar.
7. Top off the quart jar with the cider vinegar solution. Cover, and refrigerate for 24 hours.
8. Eat! The pickles should keep indefinitely in the refrigerator.