Marinated zucchini with mustard and turmeric

Slice zucchini (300 g) into thin rounds or ribbons and onion (60 g) into thin half-rings. Toss with salt (12 g), leave for 1 hour, then drain the released liquid.

Mix apple cider vinegar (480 g), allulose (5 g), mustard (6 g), mustard seeds (6 g), turmeric (2 g), and hot pepper (1 g). Bring to a boil and simmer for 2-3 minutes.

Pour the hot marinade over the zucchini and onion, press so the vegetables stay submerged, cool, and refrigerate for at least 24 hours. Stir or turn the jar once or twice during marinating.