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
Ingredients
- 1pound zucchini, ends trimmed
- 1small yellow onion, peeled
- 2generous tablespoons kosher salt
- Ice water and ice cubes
- 2cups apple-cider vinegar
- 1cup granulated sugar
- 1 ½teaspoons dry mustard
- 1 ½teaspoons yellow or brown mustard seeds, or a combination
- 1teaspoon turmeric
Instructions
Step 1
With a mandolin, cut zucchini lengthwise (or crosswise, if you prefer) in 1/16-inch slices. Cut onion crosswise the same thickness.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.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.Step 4
Return zucchini to the bowl and pour cooled brine over, then stir to distribute spices.Step 5
Transfer mixture and brine to pint jars and refrigerate for at least a day before serving.