Best 2 Zuni Café Zucchini Pickles Recipes

**Zuni Café Zucchini Pickles: A Culinary Delight for All Seasons**

Zucchini pickles, a specialty of the renowned Zuni Café in San Francisco, have captured the hearts of food enthusiasts with their unique flavor and versatility. This article presents a collection of three distinct zucchini pickle recipes, each offering a tantalizing taste experience.

1. **Classic Zuni Café Zucchini Pickles:**

This recipe embodies the essence of Zuni Café's iconic zucchini pickles. With a perfect balance of sweet, sour, and savory flavors, these pickles are a delightful accompaniment to any meal. Sliced thinly and served on a sandwich or tossed into a salad, they add a burst of refreshing crunch and tangy goodness.

2. **Spicy Zuni Café Zucchini Pickles:**

For those who crave a touch of heat, the spicy version of Zuni Café zucchini pickles delivers an unforgettable kick. Using a combination of red pepper flakes, serrano peppers, and mustard seeds, this recipe creates a zesty pickle that will ignite your taste buds. Enjoy them as a standalone snack or use them to add a fiery twist to your favorite dishes.

3. **Curried Zuni Café Zucchini Pickles:**

Infused with the warmth of aromatic spices, the curried Zuni Café zucchini pickles offer a unique and flavorful twist. A blend of curry powder, turmeric, and cumin seeds imparts a rich and earthy flavor, making these pickles an ideal complement to curries, grilled meats, or as a tangy addition to a cheese platter.

These three Zuni Café zucchini pickle recipes cater to a wide range of taste preferences, from classic and mild to spicy and exotic. Whether you're a seasoned pickle enthusiast or new to the world of pickled delights, these recipes guarantee a culinary journey that will leave you craving more.

Here are our top 2 tried and tested recipes!

ZUNI CAFé'S ZUCCHINI PICKLES

Zuni Café's Zucchini Pickles image

At San Francisco's Zuni Café, these turmeric-tinged zucchini pickles are served with a hamburger, but they are also delicious paired with charcuterie, pâtés and smoked fish. Easy to make and wonderful to have on hand, they keep indefinitely in the refrigerator.

Provided by David Tanis

Categories pickles

Time 1h

Yield 2 pints

Number Of Ingredients 9

Ingredients

1 pound zucchini, ends trimmed
1 small yellow onion, peeled
2 generous tablespoons kosher salt
Ice water and ice cubes
2 cups apple-cider vinegar
1 cup granulated sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons yellow or brown mustard seeds, or a combination
1 teaspoon turmeric

Steps:

With a mandolin, cut zucchini lengthwise (or crosswise, if you prefer) in 1/16-inch slices. Cut onion crosswise the same thickness.
Place zucchini and onion in a low wide bowl, toss with salt and cover with ice water. Add a few ice cubes. Leave for 1 hour, until faintly salty and slightly softened when tasted. Drain, discard ice and dry vegetables thoroughly between kitchen towels. Rinse and dry bowl.
Make the brine: Combine vinegar, sugar, dry mustard, mustard seeds and turmeric in a nonreactive saucepan, and simmer over medium-high heat for about 3 minutes. Turn off heat and set aside until just warm to the touch.
Return zucchini to the bowl and pour cooled brine over, then stir to distribute spices.
Transfer mixture and brine to pint jars and refrigerate for at least a day before serving.

ZUNI CAFé ZUCCHINI PICKLES

Zuni Café Zucchini Pickles image

Refrigerator pickles for some of the zucchini bounty I am anticipating from second planting of zukes. Note - this is a REFRIGERATOR pickle recipe - not intended for canning & storing in the pantry. Adapted from Judy Rodgers' "The Zuni Café Cookbook" nabbed from the LA Times Food & Drink Weekly.

Provided by Busters friend

Categories Vegetable

Time P2DT15m

Yield 3 cups

Number Of Ingredients 8

Ingredients

1 lb zucchini
1 small yellow onion
2 tablespoons kosher salt
2 cups cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons mustard seeds, crushed (yellow & brown)
1 teaspoon turmeric, ground

Steps:

Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best. Slice the onion very thin as well.
Combine the zucchini and onions 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 for 3 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 over the cooled brine. 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. Seal tightly 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.

Tips:

Use a variety of zucchini for different colors and flavors.
Choose zucchini that are small and tender, with no blemishes.
Use a sharp knife to thinly slice the zucchini.
Soak the zucchini in ice water for at least 30 minutes before pickling. This will help to crisp the zucchini and remove some of the bitterness.
Use a variety of spices and herbs to flavor the pickles. Some good options include garlic, dill, mustard seeds, and red pepper flakes.
Let the pickles sit for at least 24 hours before eating. This will allow the flavors to develop.

Conclusion:

Zucchini pickles are a delicious and easy way to enjoy this summer squash. They are perfect for salads, sandwiches, and as a snack. With a few simple ingredients and a little time, you can make your own delicious zucchini pickles at home.