Zuni Café’s Zucchini Pickles
Published March 5, 2019
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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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 ½ teaspoons dry mustard
1 ½ teaspoons yellow or brown mustard seeds, or a combination
1 teaspoon turmeric
Nutritional analysis per serving
114 grams carbs; 510 calories; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 4 grams fiber; 1436 milligrams sodium; 4 grams protein; 108 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Leave most of the sugar out.
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.
We left out the sugar and used a tablespoon of honey instead, came out very good!
That was SOOOO good, I had it on a ham sandwich with some Pate. Amazong!
This is very similar to my hundred year old recipe for Mustard pickles, also a refrigerator style pickle. The sugar has nothing to do with preserving in this one. It’s the vinegar. The sugar balances the tartness.
I make pickles all the time and will definitely try these. My tip is: you can use Splenda (or stevia, which I don’t care for) in most pickle recipes. As others have noted, it’s the vinegar that does the pickling. I’m a diabetic who loves sweet/ sour things.