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?

Kitchen Garden Day, August 24, 2008
International Kitchen Garden Day is a global celebration of delicious locally produced foods. It is an opportunity for people around the world to gather in their gardens and fields with friends, family, and members of their local communities to enjoy the multiple pleasures and benefits of locally-grown, home-cooked, organic foods. Kitchen Garden Day is coordinated by Kitchen Gardeners International.

Quotes

"Only after the last tree has been cut down, only after the last river has been poisoned, only after the last fish has been caught, only then will you find that money can not be eaten."
~Cree Indian Prophecy
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