Menu Enter a recipe name, ingredient, keyword...

Zuni Cafe Zucchini Pickles


Rate this recipe 0/5 (0 Votes)
Zuni Cafe Zucchini Pickles 0 Picture


  • 1 lb. zucchini
  • 1 small yellow onion
  • 2 tbsp. kosher salt
  • 2 cups cider vinegar
  • 1 cup sugar
  • 1-1/2 tsp. dry mustard
  • 1-1/2 tsp. crushed yellow or mustard seed
  • 1 tsp. ground turmeric


Level of difficulty Average
Cost Average budget


Step 1

Wash and trim the zucchini. Then slice them one sixteenth inch thick. a mandolin works best slice the onion very thin as well. Combine the zucchini and onion in a large but shallow monreactive bowl add the salt and toss to distribute add a few ice cubes and cold water to cover, then stir to dissolve the salt. Alternatively transfer the solstice zucchini and onions to a Japanese pickle maker and screw down the top. Do not add any water or ice cubes

Step 2

About 1 hour taste and feel a piece of zucchini it should be slightly softened. Drain and pat dry.

Step 3

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 brine is too hot It will cook the vegetables and make pickles soft instead of crisp.

Step 4

Return the zucchini to a dry bowl and pour over the cool brine. Stir to distribute the spices. Transfer the pickles to a jar seal lightly and refrigerate the jar for 24 hours before serving.


Review this recipe

Noix Japonaises Noix Japonaises