Zucchini may be at the back of the alphabet, but it’s at the front of our minds when it comes to summer pickles!
“Be honest with yourself — how much do you really like zucchini? I thought so. On it’s own, it can be a little, well, bland. It’s the cucumbers less refreshing cousin and the squash’s dull, close-talking uncle. That’s why we’re always grilling it or slathering it with dressings. Come September, I seem to acquire zucchini by the drawer full. Every market visit has me coming back with this colour or that shape of the summer squash. I stuff it, slice it, dice it, bake it into muffins… And yet, still there is more zucchini. Enter vinegar. Pickling does for zucchini what the pleather onesie did for Sandra Dee. Try it. Trust me, you’ll love it.”
- 1 lb Ontario zucchini -- we got our from Marvelous Edibles!
- 1 Ontario yellow onion
- 3 tablespoons kosher salt
- 2 cups Ontario apple cider vinegar
- 3/4 cup sugar
- 1 1/2 tsp dry mustard
- 1 1/2 tsp crushed brown mustard seeds
- 1 tsp ground turmeric
- Wash and trim the zucchini, then slice 1/16-inch think on a mandolin. You can either do ribbons or disks -- it's up to you. I like ribbons.
- Slice the onion thin. Place in a large but shallow bowl with zucchini, add the salt and toss to distribute. Add cold water to cover, then stir to dissolve salt.
- After approximately 1 hour, zucchini should be softened. Drain.
- Dry very thoroughly between towels, or use a salad spinner. The zucchini needs to be very dry- otherwise it will not be crisp after pickling.
- Combine the vinegar, sugar, dry mustard, mustard seeds, and turmeric in a saucepan and simmer for 3 minutes. Set aside and cool until room temperature.
- Add dry zucchini to the cooled brine. Stir to distribute the spices.
- Transfer to jars. Cover and refrigerate for at least a day before serving to allow the flavors to mellow.
- **We suggest using small to medium sized zucchini. Large zucchini will be spongy and only get spongier when pickled.