Zuni Cafés Red Onion Pickles Recipes
ZUNI CAFé'S RED ONION PICKLES
At San Francisco's Zuni Café, these crisp, bright pink onion rings are served with the hamburger, but they are also delicious paired with charcuterie, pâtés, cheese platters and smoked fish. Easy to make and wonderful to have on hand, the pickles keep indefinitely in the refrigerator.
Provided by David Tanis
Categories pickles
Time 1h
Yield 2 pints
Number Of Ingredients 10
Steps:
- Make the brine: Combine vinegar, sugar, cinnamon, cloves, allspice berries, chile, star anise, bay leaves and peppercorns in a 4-quart (or larger) nonreactive pot at least 10 inches in diameter. Bring to a boil over high heat, then reduce to a simmer and cook for 3 minutes. Cover pot, turn off heat and leave to infuse for 10 minutes.
- Peel the onions, trim ends and slice crosswise into 3/8-inch thick slices. Separate into rings, discarding any green centers or leathery outer rings.
- Bring the brine back to a boil. Add onions and turn off heat. Stir with a wooden spoon to submerge onions. Leave to steep, covered, until mixture cools.
- Transfer onions and brine to pint jars and refrigerate for at least a day before serving.
ZUNI CAFé ZUCCHINI PICKLES
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
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.
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