Best 3 Zuni Cafés Zucchini Pickles Recipes

Zucchini pickles are a delightful summer treat that can be enjoyed as a snack, side dish, or condiment. They are made with fresh zucchini that is sliced and then brined in a mixture of vinegar, sugar, and spices. The result is a crisp, tangy, and flavorful pickle that is perfect for adding a pop of flavor to your meals.

This article provides two delicious recipes for zucchini pickles: a classic recipe and a spicy recipe. The classic recipe is a simple and straightforward way to make zucchini pickles, while the spicy recipe adds a bit of heat for those who like their pickles with a kick. Both recipes are easy to follow and can be made with ingredients that are readily available at most grocery stores.

In addition to the two pickle recipes, this article also includes a recipe for zucchini relish. Zucchini relish is a sweet and tangy condiment that is perfect for adding flavor to burgers, hot dogs, and sandwiches. It is also a great way to use up any leftover zucchini that you may have.

Whether you are looking for a classic zucchini pickle recipe, a spicy zucchini pickle recipe, or a zucchini relish recipe, you are sure to find what you are looking for in this article. So grab some fresh zucchini and get pickling!

Let's cook with our recipes!

JUDY'S ZUCCHINI PICKLES

Judy's Zucchini Pickles image

These pickles make a great accompaniment to the famous Zuni Hamburgers served at the Zuni Caf; in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables Zucchini Recipes

Yield Makes about 2 pints

Number Of Ingredients 8

Ingredients

1 pound zucchini, washed, trimmed, and very thinly sliced
1 medium yellow onion, very thinly sliced
2 tablespoons fine sea salt
2 cups apple-cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons slightly crushed yellow mustard seeds
Scant 1 teaspoon ground turmeric

Steps:

Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.
Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.
In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.
Pour the cooled brine over the zucchin-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container.

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.

ZUNI CAFé'S RED ONION PICKLES

Zuni Café's Red Onion Pickles image

At San Francisco's Zuni Café, these crisp, bright pink onion rings are served with the hamburger, but they are also delicious paired with charcuterie, pâtés, cheese platters and smoked fish. Easy to make and wonderful to have on hand, the pickles keep indefinitely in the refrigerator.

Provided by David Tanis

Categories pickles

Time 1h

Yield 2 pints

Number Of Ingredients 10

Ingredients

3 cups distilled white vinegar
1 1/2 cups granulated sugar
1 (3-inch) cinnamon stick, broken
A few cloves
A few allspice berries
1 dried red chile
1 star anise pod (optional)
2 bay leaves
A few black peppercorns
1 pound firm red onions (about 2 medium)

Steps:

Make the brine: Combine vinegar, sugar, cinnamon, cloves, allspice berries, chile, star anise, bay leaves and peppercorns in a 4-quart (or larger) nonreactive pot at least 10 inches in diameter. Bring to a boil over high heat, then reduce to a simmer and cook for 3 minutes. Cover pot, turn off heat and leave to infuse for 10 minutes.
Peel the onions, trim ends and slice crosswise into 3/8-inch thick slices. Separate into rings, discarding any green centers or leathery outer rings.
Bring the brine back to a boil. Add onions and turn off heat. Stir with a wooden spoon to submerge onions. Leave to steep, covered, until mixture cools.
Transfer onions and brine to pint jars and refrigerate for at least a day before serving.

Tips:

Choose firm and small zucchini for pickling.
Use a sharp knife to cut the zucchini into thin slices.
Soak the zucchini slices in cold water for at least 30 minutes to remove excess moisture.
Use a variety of spices and herbs to flavor the pickle, such as garlic, dill, mustard seeds, and chili flakes.
Bring the vinegar mixture to a boil before pouring it over the zucchini slices.
Let the pickles cool completely before storing them in the refrigerator.
Zucchini pickles can be stored in the refrigerator for up to 2 months.

Conclusion:

Zucchini pickles are a delicious and versatile condiment that can be used in a variety of dishes. They are perfect for adding a tangy and savory flavor to sandwiches, salads, and wraps. They can also be used as a topping for grilled meats and fish. If you are looking for a new and exciting way to use zucchini, try making these easy and delicious pickles.