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.
- Serves: 2 persons
- 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
Step 1With a mandolin, cut zucchini lengthwise (or crosswise, if you prefer) in 1/16-inch slices. Cut onion crosswise the same thickness.
Step 2Place 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 3Make 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 4Return zucchini to the bowl and pour cooled brine over, then stir to distribute spices.
Step 5Transfer mixture and brine to pint jars and refrigerate for at least a day before serving.