{Zucchini Pickles}

These pickles are famous, as famous as a pickle can be that is, they are served on a burger at Zuni Cafe in San Fransisco and I've come across mention of them a few times on my travels and so I had to make them. Turns out they are worthy of their fame, we ate half a jar just "testing" them, I am hoping there will be some left for the burgers I plan to make next week but considering we also gave away a jar to friends as part of a housewarming gift I may just be whipping up another batch before burger night rolls round.

This recipe also goes out my Auntie Sue who has more zucchinis than she knows what to do with over there in her London allotment, maybe you could use a few of the babies for this recipe Suzie.

...the pickles

450g zucchini (medium-smallish)

1 small onion

3 tbsp salt

2 cups apple cider vinegar

1 cup sugar

1 1/2 teaspoons dry mustard

1 1/2 teaspoons yellow and/or brown mustard seeds

1 scant teaspoon ground turmeric

Wash and trim the zucchini, then slice them thinly using a mandolin. Slice the onion thinly too. Place together in a large but shallow bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.

After about 1 hour, taste and feel a piece of zucchini, it should be slightly salty and softened. Drain, and dry very thoroughly between tea towels or paper towels. The zucchini needs to be very dry otherwise it will not be stay crisp. Rinse and dry the bowl you were using.

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. Put the zucchini back in the bowl and add the cooled vinegar, stir to distribute the spices. Transfer the pickles to sterilised jars (makes 3 medium sized jars worth, I just boiled them and their lids for 10 minutes then allowed them to cool). Cover and refrigerate for at least a day before serving they will keep indefinitely in the fridge.