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?

Farmers in 2002 earned their lowest real net cash income since 1940. Meanwhile corporate agribusiness profits have nearly doubled since 1990.

Quotes

"We can no longer import our lives in the form of food, fuel and fundamentalism. Life is homegrown, always has been. So is culture. And so too are the solutions to global problems."

~Paul Hawken, Bioneers Conference 2006
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