48 hrs 15 mins
Buster's friend's Note:
Refrigerator pickles for some of the zucchini bounty I am anticipating from second planting of zukes. Note - this is a REFRIGERATOR pickle recipe - not intended for canning & storing in the pantry. Adapted from Judy Rodgers' "The Zuni Café Cookbook" nabbed from the LA Times Food & Drink Weekly.
My Private Note
Units: US | Metric
- 1Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best. Slice the onion very thin as well.
- 2Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.
- 3After about 1 hour, taste and feel a piece of zucchini -- it should be slightly softened. Drain and pat dry.
- 4Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.).
- 5Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have "shoulders" to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color.
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Nutritional Facts for Zuni Café Zucchini Pickles
Serving Size: 1 (1247 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 343.6
- Calories from Fat 11
- Total Fat 1.3 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 4675.2 mg
- Total Carbohydrate 77.2 g
- Dietary Fiber 2.6 g
- Sugars 71.1 g
- Protein 2.9 g