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 monosaturated 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!
Added some coriander seeds, smoked cardamom seeds and used Dijon mustard- such a hit!
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.
great for a variety of garnishes, not just burgers