Method

• In a small bowl, stir together the water and salt until the salt has dissolved
• Place the zucchini and onion into a zip lock freezer bag
• Add the water and salt solution, the ice cubes, and additional cold water to cover the zucchini and onions
• Stir to combine
• Seal the bag and allow to sit for 1 hour
• Meanwhile, combine the vinegar, sugar, mustards, turmeric and sliced chilli in a small saucepan over medium heat
• Simmer for 3 minutes, stirring occasionally to be sure that the sugar dissolves, then remove from the heat and set aside
• Drain the zucchini mixture in a colander and remove all excess moisture, either by putting it through a salad spinner or rolling it up in a clean kitchen towel lined with paper towels
• Place the zucchini mixture in a large jar (or multiple smaller jars) and pour the pickling liquid over top, ensuring that all the zucchini mixture is covered in liquid
• Place the lid on the jar and refrigerate for at least 1 day before serving
• The pickles can be stored in the refrigerator for up to 2 months