This is my absolute favourite homemade pickle recipe, adapted from Zuni Cafe in San Francisco. These Zucchini Pickles are perfect on burgers, sandwiches, salads or cheeseboards and the perfect introduction to preserving at home. If possible, begin this recipe 2 days ahead.
Use a mandolin or sharp knife to thinly slice the zucchini and onion.
Place zucchini and onion with salt in a large bowl and add ice water to cover. Stir to dissolve the salt and stand for at least 1 hour or until zucchini slices are tender.
Sterilise your jars by washing them in hot soapy water, rinse and then place in a 120°C (250°F) oven until completely dry.
Drain zucchini and onion and pat dry with paper towel. Divide zucchini between the jars and add the brine, ensuring all zucchini is covered.
Seal and refrigerate for 2 days to pickle. Pickles will keep refrigerated for at least 3 weeks.