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zuni caf 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.


# # # # # # # #


  1. Wash and trim the zucchini
  2. Then slice them one-sixteenth-inch thick
  3. A mandoline works best
  4. Slice the onion very thin as well
  5. Combine the zucchini and onions in a large but shallow nonreactive bowl
  6. Add the salt and toss to distribute
  7. Add a few ice cubes and cold water to cover
  8. Then stir to dissolve the salt
  9. After about 1 hour
  10. Taste and feel a piece of zucchini -- it should be slightly softened
  11. Drain and pat dry
  12. Combine the vinegar
  13. Sugar
  14. Dry mustard
  15. Mustard seeds and turmeric in a small saucepan and simmer for 3 minutes
  16. Set aside until just warm to the touch
  17. Return the zucchini to a dry bowl and pour over the cooled brine
  18. Stir to distribute the spices
  19. Transfer the pickle to jars
  20. Preferably ones that have "shoulders" to hold the zucchini and onions beneath the surface of the brine
  21. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini
  22. Turning them a brilliant chartreuse color

Step 13

Total Time in Minute 2895

Ingredients Count 8

cooking zuni caf zucchini pickles

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Yellow onion

Kosher salt

Cider vinegar


Dry mustard

Mustard seeds


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