zuni caf zucchini pickles

Desciption

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.

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
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

Step 13

Total Time in Minute 2895

Ingredients Count 8

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