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.
Martha Stewart Living Television
Yield Makes about 2 pints
- 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
- 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.
- 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.
- 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.
- 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.
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