Zuni Café’s Zucchini Pickles

Zuni Café’s Zucchini Pickles

At San Francisco’s Zuni Café, these turmeric-tinged zucchini pickles are served with a hamburger, but they are also delicious paired with charcuterie, pâtés and smoked fish. Easy to make and wonderful to have on hand, they keep indefinitely in the refrigerator.
  • Total:
  • Serves: 2 persons



  1. Step 1

    With a mandolin, cut zucchini lengthwise (or crosswise, if you prefer) in 1/16-inch slices. Cut onion crosswise the same thickness.
  2. Step 2

    Place zucchini and onion in a low wide bowl, toss with salt and cover with ice water. Add a few ice cubes. Leave for 1 hour, until faintly salty and slightly softened when tasted. Drain, discard ice and dry vegetables thoroughly between kitchen towels. Rinse and dry bowl.
  3. Step 3

    Make the brine: Combine vinegar, sugar, dry mustard, mustard seeds and turmeric in a nonreactive saucepan, and simmer over medium-high heat for about 3 minutes. Turn off heat and set aside until just warm to the touch.
  4. Step 4

    Return zucchini to the bowl and pour cooled brine over, then stir to distribute spices.
  5. Step 5

    Transfer mixture and brine to pint jars and refrigerate for at least a day before serving.