Zuni Cafe zucchini pickles

Store the pickles in a non-staining plastic or glass container.  If you wear any color other than yellow while making these pickes, do so at your own risk.  You have been warned.

1 lb zucchini
2 smaill yellow onion
2 tbsp kosher salt
2 cups cider vinegar
1 cup sugar
1-1/2 tsp dry mustard
1-1/2 tsp crushed yellow and/or brown mustard seeds
Scant 1 tsp ground turmeric

Wash and trim the zucchini, then slice them 1/16 inch thick; a mandoline works best.  Slice the onions very thin as well.  Compine the zucchini and onions in a large but shallow non-reactive bowl, add the salt and toss to distribute.  Add a few ice cubes and cold water to cover, then stir to dissolve the salt.  alternatively, transfer the salted zucchini and onion slices to a Japanese pickle maker and screw down the top; do not add any water or ice cubes.

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.

Pickled Zucchini Ribbons

Makes 2 quarts

2 lbs medium zucchini
2 medium onions
2 tbsp coarse salt
1 quart cider vinegar
2 cups sugar
1 tbsp dry mustard
1 tbsp yellow mustard seed
1-1/2 tsp turmeric
1 tsp ground cumin

Using a mandoline or sharp knife, cut zucchini lengthwise into 1/8 in thick slices.  Halve onions lengthwise, and cut into 1/8 in thick slices.  Transfer vegetables to a colander set in a bowl.  Toss well with salt.  Refrigerate 1 hour.

Meanwhile, bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring.  Reduce heat; simmer 5 minutes.  Let cool completely, about 30 minutes.  Rinse zucchini and onions well, and drain.  Pat dry between paper towels.

Transfer zucchini and onions to a large bowl; pour in brine.  Transfer to airtight conatiners; refrigerate at least 1 week (pickles will keep 3 weeks more).