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?

The fields we cultivate are located in North Boulder, and are part of an 80 acre centennial homestead which has never been treated with chemicals.

Quotes

"I believe that the great Creator has put ores and oil on this earth to give us a breathing spell. As we exhaust them, we must be prepared to fall back on our farms, which is God's true storehouse and can never be exhausted. We can learn to synthesize material for every human need from things that grow."
~George Washington Carver
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