Swap out your typical dill favorites for these bright and tangy vegetable pickles.
I noticed recipes for zucchini pickles popping up all summer, but it wasn’t until late last week that I found the time to transform my farmers’ market finds into a crunchy sandwich topper. If I had known how simple this recipe was, and how delicious its outcome, I would have moved them to the top of my to-do list. Now I’m sure these tangy bites will be on hand more often. The pickles, inspired by a classic Zuni Cafe recipe, have a sweetly sour flavor and a good kick of spice from the mustard seeds and all spice. And the recipe couldn’t be easier — just make sure to let the brining liquid cool completely before adding the vegetables. If you combine the liquid when hot, you’ll end up with soggy spears. The weather may be turning cool, but the end of summer’s late-harvest is still bringing plenty of lush squash around; use this simple recipe to enjoy those flavors as fall rushes in.
And I’d just like to share some exciting news: I’m now part of the innovative recipe-search site Gojee, along with a slew of uber-talented bloggers and recipe developers, and my first article for the wonderful site Culinate was published last week. I’m thrilled to share two new places where you can find my writing and recipes, and I look forward to whatever new, exciting forays the future brings.
Zucchini Pickles, makes three pints
3 medium-sized zucchini
2 small onions
1 1/2 tbsp salt
1 1/3 cups apple cider vinegar
1 cup sugar
1/2 tbsp dry mustard
1 tsp brown mustard seeds
1 tsp yellow mustard seeds
1/2 tsp whole all spice
1/2 tsp ground cumin
1. Trim both ends from the zucchini and using a mandoline or peeler, slice the zucchini lengthwise into thin strips. Peel and halve the onions, and slice into 1/8-inch thick slices. Place both vegetables into a colander set inside a bowl, and toss well with the salt. Refrigerate for one hour to help drain excess water from vegetables.
2. While the vegetables are draining, bring the apple cider vinegar, sugar and spices to a boil in a small, heavy duty saucepan. Simmer for 5 minutes, then let cool completely.
3. Rinse the vegetables, drain, and pat dry as much as possible. Place vegetables back into bowl, and cover with pickling liquid. Transfer the vegetables to an airtight container, making sure the vegetables are completely covered in liquid. I’ve used pint-sized canning jars here, but for simplicity’s sake, I didn’t process them in a water bath. Refrigerate at least one week to develop flavor; the pickles will keep an additional three weeks in the refrigerator.