Ingredients for Zuni Caf Zucchini Pickles
- 2 pounds zucchini (about 3 medium zucchini)
- Yellow Onion
- 1/2 cup kosher salt
- Cider Vinegar
- 1/4 cup sugar
- Dry Mustard
- Mustard Seeds
- Turmeric
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How to Make Zuni Caf Zucchini Pickles
- Wash and thinly slice 2 pounds of zucchini (about 3 medium zucchini).
- In a large bowl, combine the sliced zucchini with 1/2 cup kosher salt. Gently toss to coat and let sit for at least 30 minutes to draw out excess moisture.
- After 30 minutes, rinse the zucchini under cold water and drain thoroughly. This step is crucial for crisp pickles.
- In a clean bowl, whisk together 1 cup white wine vinegar, 1/2 cup water, 1/4 cup sugar, 2 tablespoons yellow mustard seeds, 1 tablespoon celery seeds, 1 teaspoon black peppercorns, and 1/2 teaspoon red pepper flakes (optional).
- Add the drained zucchini to the vinegar mixture, ensuring all slices are submerged.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled. These pickles are best enjoyed within 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
194 g
Sugar
284g
Fat
0g
Carbs
25g
