Zuni's Cafe Zucchini Pickles
for Refrigerator Makes 3 cups Ingredients: 1 pound zucchini 1 small yellow onion 2 tablespoons kosher salt 2 cups cider vinegar 1 cup sugar 1 1/2 teaspoons dry mustard 1 1/2 teaspoons crushed yellow and/or brown mustard seeds Scant 1 teaspoon ground turmeric 1. Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best, but a good sharp knife is fine, too. Slice the onion very thin as well. Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. 2. After about 1 hour, taste and feel a piece of zucchini - it should be slightly softened. Drain and pat dry. 3. Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small 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.) 4. Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have "shoulders" to hold the zucchini and onions beneath the surface of the brine. 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 chartreuse color. Eat within one month. this is NOT a waterbath canning recipe it is a refrigerator recipe. *I doubled the recipe and filled 2 quarts and 1 pint. Recipe Adapted from: Zuni Cafe Photos by: Diane Baker for Canning and Cooking at Home
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Homemade Whipped Cream A Chilled (metal) Stand Mixer Bowl 2 Cups Heavy Whipping Cream 4 Tbs Sugar 1/2 tsp vanilla bean paste, optional Start with a chilled (cold metal) bowl (place your stand mixer bowl in fridge or freezer for at least 15 mins) Add all ingredients to the chilled bowl and using whip/whisk on mixer, whip until stiff peaks start to form (this can take some time, mine takes about 6-8 minutes) Serve immediately, Store any leftovers in an airtight container in fridge for up to 10 hours, and re-whisk for 15 seconds when re-serving if needed. Makes 2 1/2-3 cups whipped cream. This recipe can be reduced by half if a lesser quantity is needed. "THE KITCHEN" TIP: How to Freeze Whipped Cream... "To my pleasant surprise, I found that whipped cream actually freezes very well. Simply dollop spoonfuls of whipped cream onto a parchment-lined baking sheet. If you're feeling decorative, use a piping tip and pipe little swirls. I did a few different sizes that would work for a mug of hot chocolate or on top of strawberry shortcake. Pop the whole thing into the freezer until frozen solid, then store in a freezer bag until you need it..." Sharing a few of our favorite Grilling Recipe/Ideas/Rubs/Sides/Mains - something for everyone! ~Enjoy Diane
Summer Grilling Guide - Canning and Cooking at Home
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