JUDY'S ZUCCHINI PICKLES
These pickles make a great accompaniment to the famous Zuni Hamburgers served at the Zuni Caf; in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Zucchini Recipes
Yield Makes about 2 pints
Number Of Ingredients 8
Steps:
- 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 1 hour.
- Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.
- 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.
- Pour the cooled brine over the zucchin-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.
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Betsy Soto
[email protected]I'll definitely be making these again.
Mst Nazma
[email protected]Delicious!
MD SOBUJ SKY10
[email protected]These pickles are easy to make and they taste great! I love the crunch and the flavor. I've already eaten half the jar and I'm going to have to make another batch soon.
Ckzoemya Cuevas
[email protected]I'm not a big fan of pickles, but I tried these and they were surprisingly good! The sweetness of the vinegar balances out the tartness of the zucchini, and the spices give them a nice flavor. I'll definitely be making these again.
Addisyn Jones
[email protected]These pickles are delicious! I made them for a party and they were a huge hit. Everyone loved the unique flavor and the beautiful color. I'll definitely be making these again for my next gathering.
Ariel Boettcher (Jade stalcar)
[email protected]I followed the recipe exactly and the pickles turned out great! They're crunchy and flavorful, and I love the sweet and sour taste. I've already eaten half the jar and I'm going to have to make another batch soon.
William Lemus
[email protected]These pickles are so easy to make and they taste delicious! I used a mix of yellow and green zucchini and they turned out beautiful. I also added a few extra spices to the brine, like garlic powder and dill weed. The pickles were ready to eat in just