Zuni Cafe Zucchini Pickle Recipe

Ingredients:

(for about 2 pints)

• 1 lb. Zucchini (or patty pan squash) or other pickling vegetable

• 1 small yellow onion

Brine:

• 2 cups cider vinegar

• 1 cup sugar

• 1 ½ tsp. Dry mustard

• 2 TBSP salt

• 1 ½ tsp. Crushed yellow and/or brown mustard seeds

• Scant 1 tsp. Ground turmeric

Directions:

 Wash & trim vegetables, then slice them very thin (1/16 on a mandolin). Slice onion very thin as well. Place together in a large but shallow bowl, add salt and toss to distribute. Add a few ice cubes and cold water to cover then stir to dissolve the salt.

Vegetables should be slightly salty and softened after about an hour in the ice bath. Drain, making sure to remove any remaining ice cubes. Dry very thoroughly by spinning a few hand fulls at a time in a salad spinner.

Combine brining ingredients in a 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 them soft instead of crisp).

Replace vegetables in bowl and add the cooled brine. Stir to distribute the spices.

Transfer pickles to jars, preferably ones that have “shoulders” to hold matter beneath the surface of the brine. Cover and refrigerate for at least a day before serving to allow flavors to mellow and permeate everything. These will keep indefinitely in the refrigerator.