Zuni Cafe Zucchini Pickles
These quick pickles are based on a recipe from Zuni Cafe. They are a gorgeous yellow, easy to make, no canning required and absolutely delicious!
Servings 16
Calories 65kcal
Equipment
Ingredients
- 1 pound zucchini
- 1 yellow onion
- 2 tablespoons kosher salt
Brine
- 2 cups apple cider vinegar
- 1 cup sugar
- 1 ½ teaspoons dry mustard
- 1 ½ teaspoons mustard seeds yellow or brown
- 1 teaspoon ground turmeric
Instructions
- Wash and trim off the ends of the zucchini and peel the onions. Thinly slice the zucchini and the onion. A mandoline works great for this.
- Place the zucchini and the onion in a shallow bowl and sprinkle the salt over them and toss to coat. Add a few ice cubes and some cold water, stir to dissolve the salt. Let it sit for one hour.
- While the zucchini and onions are resting, make the brine by combining all the brine ingredients in a small saucepan. Bring to a simmer and let simmer for 3 minutes. Remove from the heat and let it come to room temperature.
- After an hour, check the zucchini. It should be slightly salty and softened. Drain adn dry with paper towels or in a salad spinner.
- Place the zucchini and onions in a jar, one with shoulders will help keep the zucchini submerged. Pour over the brine. Place a lid on the jar and store in the fridge.
- Let them chill for at least one day.
Notes
Note - the sodium content is higher than it probably is since the salty brine is drained off.
The recipe says these keep almost indefinitely. I try to use mine within 6 months.
Nutrition
Calories: 65kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 876mg | Potassium: 113mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 57IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 0.3mg