Zuni Café’s Zucchini Pickles

Name: Zuni Café’s Zucchini Pickles
Total time: 1 h
Yield: 2 pints
Ingredients: 1 pound zucchini, ends trimmed; 1 small yellow onion, peeled; 2 generous tablespoons kosher salt; Ice water and ice cubes; 2 cups apple-cider vinegar; 1 cup granulated sugar; 1 1/2 teaspoons dry mustard; 1 1/2 teaspoons yellow or brown mustard seeds, or a combination; 1 teaspoon turmeric

Recipe from Judy Rodgers

Adapted by David Tanis

Zuni Café’s Zucchini Pickles — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 1 hour
Rating: 4(260)
Comments: Read comments

At San Francisco’s Zuni Café, these turmeric-tinged zucchini pickles are served with a hamburger, but they are also delicious paired with charcuterie, pâtés and smoked fish. Easy to make and wonderful to have on hand, they keep indefinitely in the refrigerator. —David Tanis

Featured in: Zuni Café at 40: Still a Home for the Eclectic

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Ingredients

Yield:2 pints

1pound zucchini, ends trimmed
1small yellow onion, peeled
2generous tablespoons kosher salt
Ice water and ice cubes
2cups apple-cider vinegar
1cup granulated sugar
1½teaspoons dry mustard
1½teaspoons yellow or brown mustard seeds, or a combination
1teaspoon turmeric

Ingredient Substitution Guide

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Preparation

Step 1
With a mandolin, cut zucchini lengthwise (or crosswise, if you prefer) in 1/16-inch slices. Cut onion crosswise the same thickness.
Step 2
Place zucchini and onion in a low wide bowl, toss with salt and cover with ice water. Add a few ice cubes. Leave for 1 hour, until faintly salty and slightly softened when tasted. Drain, discard ice and dry vegetables thoroughly between kitchen towels. Rinse and dry bowl.
Step 3
Make the brine: Combine vinegar, sugar, dry mustard, mustard seeds and turmeric in a nonreactive saucepan, and simmer over medium-high heat for about 3 minutes. Turn off heat and set aside until just warm to the touch.
Step 4
Return zucchini to the bowl and pour cooled brine over, then stir to distribute spices.
Step 5
Transfer mixture and brine to pint jars and refrigerate for at least a day before serving.

Ratings

4 out of 5

260 user ratings

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Comments

Rebecca Douglas6 years ago

Leave most of the sugar out.

KB3 years ago

This made enough liquid to fill 3 pint jars, not just two. So I sliced some carrots, celery, radishes, and jalapeño and simmered them a few minutes in the extra brine with added kosher salt, and filled a 3rd jar. Also, with the zucchini/onion mixture I filled the jars just with the vegetables first and then poured the brine over them directly into the jars. A canning funnel was helpful. I think this is easier and less messy than combining everything first.

Josh5 years ago

We left out the sugar and used a tablespoon of honey instead, came out very good!

Charles D10 months ago

Brought a huge (1/2 gallon) crock of these to an all-male glamping trip. Over three days they were hoovered up by the guys, who piled the pickles on slices of pork loin, breasts of chicken, crackers with goat cheese, crackers alone, and most everything else but the morning pancakes. I suggested I might cut back on sugar next time, but that was loudly vetoed.

richard narjes1 year ago

great for a variety of garnishes, not just burgers

Sandy R.1 year ago

Sugar unnecessary. Maybe just a little bit. This was delicious. Zucchini will never be met with Meh again.

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