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Makes 3 cups
Adapted from The Zuni Café Cookbook by Judy Rogers
1 pound 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 yellow and/or brown mustard seeds
Scant 1 teaspoon ground turmeric
Wash and trim the zucchini, then slice them one-eighth-inch thick; a mandolin 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. Alternatively, transfer the salted
zucchini and onion slices to a Japanese pickle maker and screw down the top; do not add
any water or ice cubes.
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 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