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).

Zucchini Soup

1 lb bulk Italian Sausage (or Italian Sausage links, skins removed)
2 cups celery, sliced diagonally in 1/2 inch slices
2 lb. zucchini, cut into 1/2 inch slices if small, or cut in half or quarters lengthwise if larger and THEN sliced
1 cup chopped yellow onion
2 qts. of tomatoes (or 2, 28 oz cans)
1 tsp Italian seasoning (or mix your own from: basil, oregano, rosemary, marjoram, thyme)
2 tsp each: salt, sugar, and oregano
1/2 tsp garlic powder OR 1-2 fresh cloves orf garlic, minced
2 green peppers, cut into 1/2 inch pieces

Brown sausage in large Dutch Oven.  Crumble and drain.  Add celery, cook 20 minutes.  Add rest of the ingredients EXCEPT green pepper.  Heat to simmer and cook 20 minutes.  Add green pepper and cook 10 minutes or until tender.

Pickled Zucchini with Herbs

2 pounds fresh, firm squash (zucchini and/or yellow squash), cut crosswise into 1/4 inch slices
2 small onions, thinkly sliced
1/4 cup Kosher salt
water
3 cups white vinegar
2 cups sugar
1 tbsp mixed peppercorns
2 tsp mustard seed
1/2 tsp turmeric
8 sprigs lemon thyme or dill
1 jalapeno, diced

Place squash and onion slices in a large nonreactive bowl along with the salt and add enough water to cover by 1 inch.  Set aside for 2 hours; drain thoroughly.  Place squash and onions in a large nonreactive pot and set aside. 

Combine remaining ingredients in a separate pan and bring to a boil.  Pour over sliced vegetables and let stand for 2 hours.  Prepare canning jars and lids according to manufacturer's directions.

Bring the pot to a boil; reduce heat to a simmer and cook for 5 minutes.  Divide vegetables evenly among 3 sterilized pint jars, then cover with enough hot cooking liquid to leave about 1/4 inch of space at the top of each jar.  Cover with sterilized lids and bands and then process for 15 minutes in a boiling water canner.  Remove and set aside to cool.

Italian Pickled Zucchini

Makes 3 cups, or 6 half-cup servings.

Canola oil spray
2 large zucchini, cut at slight angle into 1/4 inch slices
1 medium carrot, cut at slight angle into 1/4 inch slices
1 small green bell pepper, seeded, halved
1/3 cup white vinegar
1/3 cup water
1 garlic clove, minced
Salt and freshly ground black pepper, to taste

Preheat oven to 350 degrees.

Coat a baking sheet with spray oil.  Arrange zucchini on the sheet in one layer.  Spray zucchini liberally with cooking spray.  Roast until zucchini is just slightly softened, 12 to 15 minutes.  Transfer to a bowl.  Add carrot and bell pepper.  In a small, non-reactive pan - like an enameld, stainless steel, or non-stick pan - combine vinegar with water,  Add garlic.  Bring to a boil, reduce heat and simmer 5 minutes.  Pour hot mixture over vegetables.

Cover with a plate or other heavy object to hold vegetables under pickling liquid.  Refrigerate overnight.  Bring to room temperature.  Season to taste with salt and pepper and serve.

Per serving:  30 calories, 0 g. total fat, 5 g. carbohydrate, 1 g. rotien, 2 g. dietary fiber, 203 mg. sodium