Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Zuni Cafe Zucchini Pickles

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Zuni Cafe Zucchini Pickles

Article excerpt

No processing is needed for these super-zesty quick pickles. They'll keep about one week in the fridge and add pizazz to a burger, cheese platter or sandwich.

1½ pounds medium-small zucchini (5 or 6), trimmed

¾ cup thinly sliced sweet onion

2 tablespoons kosher salt

2 cups cider vinegar

1 cup granulated sugar

1½ teaspoons dry mustard

1½ teaspoons mustard seeds

1 teaspoon turmeric

2 dried hot peppers, optional

Cut zucchini lengthwise into thin slices. Or, with a knife, cut them crosswise into coins. Place zucchini and onion in a shallow nonreactive baking dish; add salt and toss to mix. Add a few ice cubes and cold water to cover; stir to dissolve salt. Cover and refrigerate about 1 hour. Zucchini will feel flexible and soft, but still have some crispness. Drain them and pat dry.

Meanwhile, in medium saucepan, mix vinegar, sugar, dry mustard, mustard seeds and turmeric. …

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