Judy's Zucchini Pickles

from Zuni Cafe San Francisco

  • 1 pound zucchini, washed, trimmed and thinly sliced
  • 1 medium yellow onion, very thinly sliced
  • 2 T fine sea salt
  • 2 c apple cider vinegar
  • 1 c sugar
  • 1 1/2 t dry mustard
  • 1 1/2 t slightly crushed yellow mustard seeds
  • scant 1 t ground turmeric

    1. Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1hour.
    2. Drain, removing any ice cubes. Dry thoroughly between two towels (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.
    3. In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds and turmeric, over medium heat; simmer for 3 minutes. Remove from heat and let stand until just warm to the touch.
    4. Pour the cooled brine over the zucchini and onion mixture, stirring to combine. Transfer to sterilized jars. Cover and refrigerate for 1-2 days before serving. This will keep for about 3 months refrigerated in an airtight container.

Did you know?

When Columbus first arrived in the Americas, there were close to 300 varieties of corn being grown on the continent. Today, only 16 varieties of corn account for over 70% of the corn being grown in the United States. With the advent of genetically engineered corn, we are in danger of losing all genetic diversity, leaving the nations corn crop open to widespread destruction by a single fungus or disease.

Quotes

"We didn't inherit the land from our fathers. We are borrowing it from our children."
~Amish belief
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