Recipe: Zuni Cafe Zucchini Pickles (refrigerator pickles)

ZUNI CAFE ZUCCHINI PICKLES

1 pound zucchini
1 small yellow onion
2 tablespoons kosher salt
FOR THE BRINE:
2 cups cider vinegar
1 cup granulated sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons crushed yellow and/or brown mustard seeds
Scant 1 teaspoon ground turmeric

Wash and trim the zucchini, then slice them 1/16-inch thick;a mandoline works best. Slice the onion very thin as well.

Combine the zucchini and onion in a large but shallow nonreactive 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.

Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for3 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.)

Return the zucchini to a dry bowl and pour the cooled brine over it. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have "shoulders" to hold the zucchini and onions beneath the surface of the brine.

Screw the lids on and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color. Store in refrigerator.

Makes 12 servings (1/4 cup each)
Adapted from source: The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant by Judy Rodgers