This is the pickle in the Rockpool Bar and Grill burger.
It was admittedly lifted by Neil Perry from the San Francisco Zuni Café. It is the best pickle recipe I have made so far – the mustard seeds and hint of turmeric are fantastic. You just need to be careful where you let the brine cool completely before adding the zucchini so they keep their texture and do not go floppy.
I went through a large jar of this in a week as it just seems to go with everything – from a cheese platter to a vegie burger, to a beef burger etc
Try this and share it around.
To note -start the recipe a few days before you want to serve as it needs a few days to pickle.
Pictured: Rockpool Zuni –style (zucchini) pickles500g small zucchini, thinly sliced
1 small onion, thinly sliced
2 tbsp fine sea salt
500ml (2 cups) cider vinegar
220g (1 cup) caster sugar
2 tsp mustard powder
2 tsp yellow mustard seeds, lightly crushed
1 tsp ground turmeric
Combine zucchini, onion, salt and 500ml chilled water in a non-reactive bowl, stir to combine and dissolve the salt. Stand 1 hour or until the zucchini is tender.
Combine remaining ingredients in a saucepan over medium heat, stir to dissolve the sugar, simmer 2 – 3 minutes, then cool completely.
Drain the zucchini and onion, pat dry with absorbent paper, then return to the non –reactive bowl. Add cider mixture, stir to combine, and transfer to sterilised jar/s. Add extra water if needed to make sure the pickle is covered.
Seal and refrigerate for two days to pickle.
Will keep refrigerated for at least 3 weeks.
Makes about 3 cups