ZUNI CAFé ZUCCHINI PICKLES
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.
Provided by Busters friend
Categories Vegetable
Time P2DT15m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best. Slice the onion very thin as well.
- Combine 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.
- After about 1 hour, taste and feel a piece of zucchini -- it should be slightly softened. Drain and pat dry.
- Combine 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.).
- Return 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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Gaurav Khanal
[email protected]I'm so glad I found this recipe. I've been looking for a good zucchini pickle recipe for ages. These pickles are delicious and they're so easy to make. I'll definitely be making them again.
STANLEY NLIAM
[email protected]These pickles are so easy to make and they taste amazing. I love the crunch of the zucchini and the tangy flavor of the vinegar. I'll definitely be making them again.
Mustakim Islam
[email protected]I made these pickles a few weeks ago and they're already gone. They were so good that I couldn't resist eating them all. I'll definitely be making them again soon.
Armpit Salad
[email protected]These pickles are delicious! I love the sweet and tangy flavor. They're perfect for snacking on or adding to salads and sandwiches.
Ojeola Kunle
[email protected]I love the simplicity of this recipe. It's only a few ingredients and it couldn't be easier to make. The pickles turned out great and I'm sure I'll be making them again and again.
Mamata Ale
[email protected]These pickles were a little too sour for me, but my husband loved them. He said they were the perfect balance of sweet and sour. I'll definitely be making them again, but I'll use less vinegar next time.
Zahra Mushtaq
[email protected]I'm not usually a fan of zucchini, but these pickles have changed my mind. They're so flavorful and addictive. I've already made them twice and I'm planning on making them again soon.
Jennfer Haggerty
[email protected]These pickles are so easy to make and they taste delicious. I love the bright and tangy flavor. They're perfect for enjoying on a hot summer day or as a side dish with any meal.
Annie 123
[email protected]Amazing recipe! The pickles were a huge hit at my last party. Everyone raved about them and asked for the recipe. They're the perfect combination of sweet, sour, and tangy.
Eya Ayari
[email protected]I've always been a huge fan of zucchini pickles, but these are by far the best. The recipe is easy to follow and the pickles turned out incredibly flavorful and tangy. I highly recommend them to anyone who loves pickles or zucchini.