TheFoodTasting

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.

Tags

#Time-to-make #Course #Main-ingredient #Preparation #Condiments-etc #Vegetables #1-day-or-more #Squash

Steps

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