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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER SALAD RECIPES
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ARIEL’S ZUCCHINI PICKLES
| INGREDIENTS:
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1 lb. Zucchini
1 Yellow Onion, small
2 tbs. Kosher Salt
2 cups Cider Vinegar
1
cup Sugar
1.5 tsp. Dry Mustard
1.5 tsp. Yellow & / or
Brown Mustard Seeds
1 tsp. Turmeric, ground -
minimal amount |
| INSTRUCTIONS:
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1. Wash and trim the
zucchini.
2. Slice zucchini to 1/16” thick; a
mandoline works best.
3. Slice the onion thinly as
well.
4. Combine the zucchini and onions in a
large nonreactive bowl.
5. Add the salt and toss to
distribute.
6. Add a few ice cubes and cold water
to cover.
7. Stir to dissolve the salt.
8.
Alternatively, transfer the salted zucchini and onion
slices to a pickle maker and screw down the top.
9.
DO NOT add any water or ice cubes.
10. After about
1 hour, taste and feel a piece of zucchini — it should
be slightly softened.
11. Drain and pat dry.
12. Combine the vinegar, sugar, dry mustard, mustard
seeds and turmeric in a small saucepan and simmer for
3 minutes.
13. 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.)
14. Place the zucchini into a dry bowl.
15. Pour the cooled brine over them.
16. Stir to
distribute the spices.
17. Transfer the zucchini
pickles to jars, preferably ones that have “shoulders”
to hold the zucchini and onions beneath the surface of
the brine.
18. 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 yellow / green color. |
Source:
Rabbi Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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