Zuni Cafe Zucchini Pickles

If you like bread and butter pickles you will love these. The texture of the zucchini is really satisfying for some reason. These are great on sandwiches and burgers. We had hummus and salad and pita for dinner the other night and served these on the side, they were delicious. Friends were over and several people commented how much they liked them.

I barely adapted the recipe from several sites all over the internet.

Makes 1 quart

1 pound zucchini-I had 2 medium zucchini
1 small yellow onion
2 tablespoons salt, a little more if using kosher
2 cups cider vinegar-it sounds like a lot but you will need it all
1/2 to 1 cup sugar- I use a little more than 1/2 a cup
1 1/2 teaspoon dry mustard
1 1/2 teaspoon crushed yellow and/or brown mustard seeds
1 teaspoon ground turmeric

Wash and trim the zucchini, then slice them lengthwise into 1/16-inch-thick slices on a mandoline. You could slice them crosswise, too, but Zuni’s are lengthwise, I think part of the texture appeal is from cutting them lengthwise. Slice the onion very thinly as well. Combine the zucchini and onions in a large bowl, add the salt, and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.
After about 1 hour, taste and feel a piece of zucchini—it should be slightly softened. Drain and pat dry. The second picture is after the vegetables were brining for an hour.

3. Meanwhile, combine the vinegar, sugar, dry mustard, mustard seeds, and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.

4. Transfer the zucchini and onion pieces to a quart jar (or the equivalent) and pour over the cooled brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini. They’ll last for at least a few week in the refrigerator.