This is my version of Zuni Cafe's pickled zucchini recipe. Makes 1 quart of pickles.
- mandoline (and a cut-resistant steel-mesh glove isn't a bad idea)
- 9" x 13" pan
- small saucepan
- spice mill (coffee grinder that you don't use for coffee)
- 1 qt jar
- 1 lb zucchini (about 3 medium zucchinis)
- 1/2 yellow onion
- 2 T salt
- water & ice
- 2 c cider vinegar
- 1 c sugar
- 1 T mustard seeds, coarsely crushed (a few seconds in the spice mill)
- 1 t tumeric
- Wash and trim the zucchini, and then slice thinly with the mandoline (I set mine to 1.3 mm).
- Slice the onion on the mandoline, too, and spread the sliced zucchini and onion in the 9" x 13" pan.
- Sprinkle with salt. Add about a half dozen ice cubes, and water to cover. Set aside for one hour.
- Meanwhile, combine the remaining ingredients in the saucepan, and bring to a boil. Simmer for 3 minutes, and set aside to cool.
- After the zucchini and onions have been in the salt water for an hour, drain.
- Squeeze the zucchini and onions in your hands, one small handful at a time. Get as much water out as possible. Put the squeezed zucchini and onions in the quart jar.
- Top off the quart jar with the cider vinegar solution. Cover, and refrigerate for 24 hours.
- Eat! The pickles should keep indefinitely in the refrigerator.