Pickles and Preserve recipes

Pickles and Preserves

 

Zucchini Pickles

From The Zuni Cafe Cookbook by Judy Rodgers

For about 2 pints:
1 pound zucchini or summer squash
1 small yellow onion

For the brine:
2 C. cider vinegar
1 C. sugar
1 1/2 t. dry mustard
1 1/2 t. crushed yellow and/or brown mustard seeds
Scant 1 t. ground turmeric

Wash and trim zucchini, then slice 1/16 inch thick, or as thin as you possibly can. Slice the onion very thin as well. 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 faintly salty and softened. Drain, making sure to remove any remaining ice cubes. Dry very thoroughly between 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.

Combine the vinegar, sugar, dry mustard, mustard seeds, and turmeric in a 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.

Replace the zucchini in the bowl and add the cooled brine. Stir to distribute the spices.

Transfer the pickles to jars. Cover 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. These keep indefinitely refrigerated.

 

Pickled Daikon

From Momofuku by David Chang & Peter Meehan

The following brine is a master recipe for all sorts of pickled vegetables. Use it with daikon, cucumbers, carrots, radishes, apples, and fennel.
1 C. water, piping hot from the tap
½ C. rice wine vinegar
6 T. sugar
2 ¼ t. kosher salt

1 daikon radish, sliced into rounds or cut into matchsticks

Combine the water, vinegar, sugar, and salt in a mixing bowl and stir until the sugar dissolves.

Pack the prepared daikon into a quart container. Pour the brine over the daikon, cover, and refrigerate. You can eat the pickles immediately, but they will taste better after they’ve had time to sit—3 to 4 days at a minimum, a week for optimum flavor. They should keep for at least a month.

Nestled beside a drumlin in Farmington, NY