Zuni Café Zucchini Pickles Recipes

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ZUNI CAFé'S ZUCCHINI PICKLES



Zuni Café's Zucchini Pickles image

At San Francisco's Zuni Café, these turmeric-tinged zucchini pickles are served with a hamburger, but they are also delicious paired with charcuterie, pâtés and smoked fish. Easy to make and wonderful to have on hand, they keep indefinitely in the refrigerator.

Provided by David Tanis

Categories     pickles

Time 1h

Yield 2 pints

Number Of Ingredients 9

1 pound zucchini, ends trimmed
1 small yellow onion, peeled
2 generous tablespoons kosher salt
Ice water and ice cubes
2 cups apple-cider vinegar
1 cup granulated sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons yellow or brown mustard seeds, or a combination
1 teaspoon turmeric

Steps:

  • With a mandolin, cut zucchini lengthwise (or crosswise, if you prefer) in 1/16-inch slices. Cut onion crosswise the same thickness.
  • Place zucchini and onion in a low wide bowl, toss with salt and cover with ice water. Add a few ice cubes. Leave for 1 hour, until faintly salty and slightly softened when tasted. Drain, discard ice and dry vegetables thoroughly between kitchen towels. Rinse and dry bowl.
  • Make the brine: Combine vinegar, sugar, dry mustard, mustard seeds and turmeric in a nonreactive saucepan, and simmer over medium-high heat for about 3 minutes. Turn off heat and set aside until just warm to the touch.
  • Return zucchini to the bowl and pour cooled brine over, then stir to distribute spices.
  • Transfer mixture and brine to pint jars and refrigerate for at least a day before serving.

ZUNI CAFé'S HAMBURGER



Zuni Café's Hamburger image

Made to exacting standards, the hamburger at Zuni Café, in San Francisco, is legendary. First, grass-fed beef is salted well in advance of grinding, which gives the meat its succulence. Grilled over coals and flipped three times to prevent it from overcharring or becoming tough, the patty is rested, like a roast. It is then served on a toasted square of rosemary focaccia, smeared with handmade aioli and accompanied by Zuni's acclaimed house pickles: fuchsia-red onion rings and turmeric-tinged sliced zucchini. With all the attention to detail, you'll see why a Zuni burger sells for $18. It is wonderful on its own, but toppings like Shelburne Farms Cheddar, Bayley Hazen blue cheese, grilled onions or portobello mushroom are also available, and most customers can't resist a heaping plate of shoestring potatoes alongside. It's perfectly possible to make these burgers at home, but know that the full project involves several recipes, so it's probably best to spread the work out over a few days.

Provided by David Tanis

Categories     dinner, lunch, burgers, main course

Time P1DT1h

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds boneless beef chuck, well marbled
1 generous teaspoon kosher salt
Focaccia (see recipe)
Small-batch aioli (see recipe)
Red oak leaf or other lettuce leaves, for garnish
Zucchini pickles (see recipe)
Red onion pickles (see recipe)

Steps:

  • Cut meat into 1-inch chunks or strips. Sprinkle with salt, tossing to coat well, and refrigerate, covered, for about 8 hours or up to 24 hours.
  • Assemble your meat grinder, using the grinder plate with 3/16-inch holes. Chill the grinder in a bowl of ice water for 30 minutes or refrigerate for several hours. With motor set to medium speed, drop cold meat into grinding tube and let the machine pull pieces through (resist forcing the meat through with pushing tool) into a chilled bowl. Grind the meat twice. (You may also hand-chop the meat in small batches or use a food processor with a very sharp blade, but the patties will be a bit more fragile.)
  • Working quickly, form 6-ounce patties by hand, first making spheres, then flattening them to a 3/4-inch thickness. Press patties slightly thinner in the middle. (This ensures an even thickness in the finished burgers.) Keep patties refrigerated until ready to cook.
  • If grilling, prepare your coals. Grill patties over medium-hot coals, flipping them three times to make sure they don't char. A cold 6-ounce patty will take about 9 minutes for a rosy medium-rare. Rest for 2 to 3 minutes off the heat, as you would a roast, before serving. If using a preheated cast-iron pan over medium heat, cook burgers for about 10 minutes, also flipping three times, plus resting.
  • To serve, warm a piece of focaccia for each burger and split the bread horizontally. Smear the bottom half with a dab of aioli, the add lettuce leaves and the cooked burger. Top with the other half of the focaccia. Serve with zucchini pickles and red onion pickles.

JUDY'S ZUCCHINI PICKLES



Judy's Zucchini Pickles image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Zucchini Recipes

Yield Makes about 2 pints

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

ZUCCHINI PICKLES



Zucchini Pickles image

A great way to use all those zucchini your garden produced! Most of the time spent on this recipe is letting the ingredients stand.

Provided by c@lover

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT35m

Yield 96

Number Of Ingredients 10

2 pounds zucchini, thinly sliced
½ pound onions, quartered and thinly sliced
¼ cup salt
2 cups white sugar
2 cups apple cider vinegar
1 teaspoon celery seed
1 teaspoon ground turmeric
1 teaspoon prepared yellow mustard
2 teaspoons mustard seeds
3 1-quart canning jars with lids and rings

Steps:

  • Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
  • Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
  • While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.

Nutrition Facts : Calories 20.2 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 1.9 mg, Sugar 4.5 g

ZUNI CAFé ZUCCHINI PICKLES



Zuni Café Zucchini Pickles image

Refrigerator pickles for some of the zucchini bounty I am anticipating from second planting of zukes. Note - this is a REFRIGERATOR pickle recipe - not intended for canning & storing in the pantry. Adapted from Judy Rodgers' "The Zuni Café Cookbook" nabbed from the LA Times Food & Drink Weekly.

Provided by Busters friend

Categories     Vegetable

Time P2DT15m

Yield 3 cups

Number Of Ingredients 8

1 lb 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 mustard seeds, crushed (yellow & brown)
1 teaspoon turmeric, ground

Steps:

  • Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best. 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.
  • After about 1 hour, taste and feel a piece of zucchini -- it should be slightly softened. Drain and pat dry.
  • 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.).
  • 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.

ZESTY ZUCCHINI PICKLES



Zesty Zucchini Pickles image

Zesty zukes with gusto that you will relish! Most the sodium is washed away. As for the leftover infused vinegar you can dress cabbage for coleslaw use it for basting grilled meats.

Provided by Rita1652

Categories     Onions

Time 3h30m

Yield 6 1 cups, 36 serving(s)

Number Of Ingredients 12

10 cups zucchini, 1/4 slices on a diagonal
1 large onion, peeled, halved and sliced
6 red jalapenos, sliced into strips
1/2 cup pickling salt
6 cups white vinegar
4 cups sugar
3 teaspoons mustard seeds
2 teaspoons celery seeds
1 teaspoon dill seed
1 teaspoon lovage seeds (optional)
1 teaspoon garlic powder
1/2 teaspoon chipotle chile, flakes (optional)

Steps:

  • In a large stainless steel bowl layer the first 3 ingredients sprinkle all the salt on the veggies. Top with cold water and set aside for 2-3 hours.
  • Drain into a colander and rinse well under running cold water.Drain well.
  • In a large stainless steel pot add remaining ingredients and bring to a boil stirring to dissolve sugar. Gentle boil for 10 minutes. Cover and let infuse for 1 hour.
  • Prep your jars I used 6 - 8 ounce jars. And prepare the water bath.
  • Bring the infused vinegar to a boil.
  • Add the drained veggies bring to a boil and for 5 minutes.
  • Pack into jars leaving 1/2 head space.
  • Remove air bubbles and ladle the hot liquid to leave 1/2 inch head space.
  • Wipe rims clean and top with lids and bands. screw to finger tip tight.
  • Place jars in boiling water bath with at least 1 inch covering the jars.
  • Bring back to a boil , cover and boil for 15 minutes.
  • Turn of flame remove lid and rest for 5 minutes.
  • Remove jars without tipping and place in a draft free place till cool.
  • Remove bands and store in a cool dark place.

Nutrition Facts : Calories 104.5, Fat 0.2, Sodium 1577.7, Carbohydrate 24.5, Fiber 0.6, Sugar 23.2, Protein 0.6

ZUNI HAMBURGERS



Zuni Hamburgers image

These burgers are the specialty of the house at the Zuni Cafe in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 6

1 1/2 pounds boneless beef chuck, with some fat intact
1 scant teaspoon fine sea salt
4 four-inch squares foccacia, halved horizontally, for serving
Aioli Test Kitchen's Favorite Aioli, for serving
Lettuce, for serving
Judy's Zucchini Pickles, for serving

Steps:

  • Cut meat into 1-inch strips, and place in a medium bowl. Toss with salt, cover loosely with plastic wrap, and refrigerate for 18 to 24 hours.
  • Assemble a meat grinder with a 3/16-inch die and a sharp knife. Refrigerate grinder until thoroughly chilled (this will ensure proper texture and flavor).
  • Pass meat through the grinder twice. On the first pass, pay special attention that the meat is emerging cleanly and evenly. If it isn't, turn the grinder off immediately, and remove and clean the blade and knife. Reinstall and finish grinding the meat. As an alternative to grinding the meat, you can finely chop it by hand or in a food processor with a very sharp blade, however, this will result in a more fragile burger.
  • Working quickly, divide beef into four portions, and form into 3/4-inch-thick patties. Press patties a bit thinner in the center; the meat shrinks as it cooks and the patties will emerge an even thickness only if they start out thinner in the center. The patties may be made ahead up to this point and refrigerated, loosely covered, up to 12 hours ahead.
  • To cook the hamburgers on the stovetop: Choose a skillet (preferably cast-iron) not much larger than will hold the patties. Heat the pan over medium heat until the meat sizzles on contact. Cook until golden brown, about 3 minutes per side. Reduce heat to medium-low, and continue to cook, flipping patties twice, 4 minutes more for medium-rare. Remove from heat, and let rest for 2 to 3 minutes before serving.
  • Serve on foccacia with aioli and lettuce; serve pickles on the side.

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2016-07-01 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.
From canningandcookingathome.com


ZUNI CAFE ZUCCHINI PICKLES RECIPE ON FOOD52 | RECIPE | ZUCCHINI …
Jul 9, 2015 - This recipe comes from The Zuni Cafe Cookbook and is yet another solution to the question: What to do with all of those zucchini? A cold brine prior to pickling gives these zucchini pickles a saturated flavor and crisp texture. These pickles are on the sweet side, but I suggest making them once as-is before tailoring …
From pinterest.nz


RECIPE: ZUNI CAFE ZUCCHINI PICKLES — LOWLANDS FARM
2021-03-12 1 pound zucchini 1 small yellow onion 2 tablespoons salt, a little more if using kosher 2 cups cider vinegar 1 cup sugar 1 1/2 teaspoons dry mustard 1 1/2 teaspoons crushed yellow and/or brown mustard seeds 1 teaspoon ground turmeric Wash and trim the zucchini, then slice them lengthwise i
From lowlandsfarmwa.com


ZUNI CAFE ZUCCHINI PICKLES RECIPE ON FOOD52 | PICKLING RECIPES ...
Jul 9, 2015 - This recipe comes from The Zuni Cafe Cookbook and is yet another solution to the question: What to do with all of those zucchini? A cold brine prior to pickling gives these zucchini pickles a saturated flavor and crisp texture. These pickles are on the sweet side, but I suggest making them once as-is before tailoring to your liking on subsequent batches.
From pinterest.co.uk


ZUNI CAFé PICKLED ZUCCHINI - KNCOKNCO
1 pound small to medium zucchini, green or gold. 1 small yellow onion. 3 Tablespoons kosher salt. 2 cups cider vinegar. 1 cup sugar. 1-1/2 teaspoons dry mustard. 1-1/2 teaspoons crushed yellow or brown mustard seed. 1 scant teaspoon ground turmeric. Wash and trim the ends from the zucchini. Slice very thin, about 1/16 inch, using a sharp knife ...
From knco.com


ZUCCHINI PICKLES, ZUNI STYLE | ZUCCHINI PICKLES, PICKLES, PICKLING RECIPES
Oct 13, 2017 - As I was finishing up pickle week, I stumbled across this recipe for zucchini pickles from Zuni Cafe in San Francisco. I'm embarrassed that I didn't find it earlier. Zuni is one of my favorite restaurants. Pinterest. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.de


RECIPE: ZUNI CAFE ZUCCHINI PICKLES – THE MERCURY NEWS
2016-07-05 1 1/2 teaspoons crushed yellow or brown mustard seeds. 1 teaspoon turmeric. 1. Wash and trim zucchini ends. Using a mandoline or …
From mercurynews.com


I-ZUNI-STYLE ZUCCHINI PICKLES RECIPE
I-Zuni Cafe eSan Francisco iyabasebenzisa nge-hamburger yabo enomdlandla. Ngikwenza lokho futhi, kodwa nami ngithanda ukuwabeka uma sinezigcawu noma noma iyiphi inyama eboshwe, noma wengeze esitokisini se- classic esithakazelisayo ngomunye umbala owengeziwe. Okuzokwenza . 1 ipondo ; i-zucchini (cishe ephakathi kwe-4) 1 anyanisi omncane ophuzi
From zu.hiloved.com


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