Zuni Cafe Zucchini Pickles
Alexandra Stafford
- Serves
- 2 to 3 pints
This recipe comes from The Zuni Cafe Cookbook and is yet another solution to the question: What to do with all of those zucchini? A cold brine prior to pickling gives these zucchini pickles a saturated flavor and crisp texture. These pickles are on the sweet side, but I suggest making them once as-is before tailoring to your liking on subsequent batches. Moreover, they do not taste too sweet when layered atop a burger.
Ingredients
- 1 pound zucchini
- 1 small yellow onion
- 2 tablespoon salt, a little more if using kosher
- 2 cup cider vinegar
- 1 cup sugar
- 1 1/2 teaspoon dry mustard
- 1 1/2 teaspoon crushed yellow and/or brown mustard seeds
- 1 teaspoon ground turmeric
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Directions
- Step 1
Wash and trim the zucchini, then slice them lengthwise into 1/16-inch-thick slices on a mandoline. (You could slice them crosswise, too, but Zuni's are lengthwise.) Slice the onion very thinly as well. Combine the zucchini and onions in a large but shallow non-reactive bowl or casserole dish, add the salt, and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.
- Step 2
After about 1 hour, taste and feel a piece of zucchini—it should be slightly softened. Drain and pat dry.
- Step 3
Meanwhile, combine the vinegar, sugar, dry mustard, mustard seeds, and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.
- Step 4
Transfer the zucchini and onion pieces to three two-cup canning vessels (or the equivalent) and pour over the cooled brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini. They'll last for a week in the fridge.