Neil Perry lifted this - with acknowledgement - from San Francisco's Zuni Café for his Rockpool Bar & Grill burgers, and now we're lifting it from him. Make sure you cool your brine completely before adding the zucchini, lest you end up with floppy pickles. You'll need to begin this recipe at least 2 days ahead.
- 500 gm small zucchini, thinly sliced
- 1 small onion, thinly sliced
- 2 tbsp fine sea salt
- 500 ml cider vinegar (2 cups)
- 220 gm caster sugar (1 cup)
- 2 tsp mustard powder
- 2 tsp yellow mustard seeds, lightly crushed
- 1 tsp ground turmeric
- 1Combine zucchini, onion, salt and 500ml chilled water in a non-reactive bowl, stir to combine and dissolve salt and stand until zucchini are tender (1 hour).
- 2Meanwhile, combine remaining ingredients in a saucepan over medium heat, stir to dissolve sugar, simmer for 2-3 minutes, then cool to room temperature.
- 3Drain zucchini and onion, pat dry with absorbent paper, then return to bowl. Add cider mixture, stir to combine, then transfer to sterile jars, adding water to cover if necessary. Seal and refrigerate for two days to pickle. Pickles will keep refrigerated for at least three weeks.
Note This recipe makes about 3 cups.