Zuni’s Zucchini Pickles
Zuni Restaurant in San Francisco is renowned for many things, including its hamburgers. The fact that they hand-grind their own meat certainly contributes to the caliber of the hamburger, but I am convinced that the key lies in the condiments—for one, the lovely chartreuse-colored zucchini pickles. You can make these at home and always have a jar handy in your frig for an easy upgrade to your own burgers. (Recipe adapted from The Zuni Cafe Cookbook)
Ingredients
- 1 lb zucchini
- 1 small onion
- 2 Tablespoons salt
- 2 cups cider vinegar
- 1 cup sugar
- 1 1/2 teaspoons organic ground yellow mustard
- 1 1/2 teaspoons organic crushed yellow mustard seeds and/or organic brown mustard seeds
- Scant 1 teaspoon organic ground turmeric
Instructions:
- Wash and trim zucchini, then slice 1/16th inch thick on mandolin. Slice onion thinly.
- Place zucchini and onion in large shallow bowl, add salt and toss.
- Add a few ice cubes and cold water to cover, then stir to dissolve the salt. Leave for one hour.
- Drain and dry between towels or spin in a salad spinner. (excess water thins flavor and spoils the pickle)
- Combine vinegar, sugar, dry mustard, mustard seeds and turmeric in a saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If brine is too hot, it will cook the vegetables andmake the pickle soft instead of crisp).
- Replace zucchini in bowl and add brine. Stir.
Transfter pickes to jars and cover. Refrigerate a day before serving. They keep indefinitely.