advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Judy's Zucchini Pickles

These pickles make a great accompaniment to the famous Zuni Hamburgers served at the Zuni Caf; in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.

  • Yield: Makes about 2 pints
Judy's Zucchini Pickles

Source: Martha Stewart Living Television

Ingredients

  • 1 pound zucchini, washed, trimmed, and very thinly sliced
  • 1 medium yellow onion, very thinly sliced
  • 2 tablespoons fine sea salt
  • 2 cups apple-cider vinegar
  • 1 cup sugar
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons slightly crushed yellow mustard seeds
  • Scant 1 teaspoon ground turmeric

Directions

  1. Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.

  2. Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.

  3. In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.

  4. Pour the cooled brine over the zucchin-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.

Related Topics