Zucchini Pickles

Judy's Zucchini Pickles

0

0

• Email
• Save
• Print

• 

• 

View Gallery

We Also Love

• Summer Jam, Jelly, Preserve, and Pickle Recipes

� �

1 of 2

Find More

---

• Pickles recipes
• Zucchini recipes

• Poor

  Okay

  Good

  Great

  Awesome

  Rate

  (0)
• Comments(0)

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.

Expand

Martha Stewart Living Television

• Yield Makes about 2 pints

Add to Shopping List

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

Directions

1. 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.
2. 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.
3. 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.
4. 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.

Curried Butternut Squash Soup - super good

Curried Butternut Squash Soup

• 

ingredients

• 1/4 cup olive oil
• 1 cup diced shallots
• 3 cloves garlic
• 1/4 cup minced fresh peeled ginger (use the Japanese grater)
• 4 bay leaves
• 1/2 tablespoon crushed red-pepper flakes
• 2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks
• 1 1/3 teaspoons coarse salt
• 1 teaspoon curry powder
• 2 cups homemade or canned, store-bought low-sodium chicken stock, heated
• 1 one-inch chunk palm sugar (available in Asian grocery stores)
• 1 fifteen-ounce can low-fat coconut milk
• Freshly chopped chives, for garnish
• Fresh curry leaves, for garnish

Directions

1. Heat oil in a large Dutch oven over medium heat. Add shallots and cook, stirring, about 2 minutes. Add the garlic, and continue to stir; add ginger. Continue cooking until shallots are soft and translucent, about 3 minutes. Add bay leaves and red pepper; continue cooking for 1 minute more. Stir in squash, salt, and curry powder; cook for 10 minutes.
2. Raise the heat to medium-high, and add chicken stock. Cover, and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes. Add the palm sugar and cook for 5 minutes. Add the coconut milk and continue cooking for 10 minutes.
3. Remove bay leaves from soup. Using an immersion blender or in batches using a bar blender, puree until smooth.
4. Reheat soup, seasoning with salt. Garnish with chives, and serve immediately.

Homemade Ricotta

 

Ingredients

• 4 cups whole milk
• 2 cups heavy cream (we did 1 cup)
• 1 teaspoon kosher salt
• 3 tablespoons good white wine vinegar (better than lemon)

Directions

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. 

Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.