Former executive chef at Omega FoodWorks, Christopher Fotta, developed this easy recipe for zucchini pickles. He says they're perfect alongside vegetarian “sliders” made with marinated raw organic cheddar cheese, tomatoes, and grilled shiitake mushrooms. And, making pickles is a creative way to use up all the zucchini that seems to appear everywhere in summer.
3 cups thinly sliced zucchini
1 small onion, cut into 1/8-inch rings
3 cloves of garlic
1 tablespoon salt
3/4 cup cider vinegar
3/4 cup sugar
1 bay leaf
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole mustard seed
1/2 teaspoon whole celery seed
1/4 teaspoon ground turmeric
Toss the zucchini, onion, garlic, and salt together in a bowl and cover with water. Let sit for two hours, then drain and place the mixture in an appropriate size container (a glass jar works best).
In a small pan, mix the cider vinegar, sugar, bay leaf, peppercorns, mustard seed, celery seed, and turmeric, and bring to a boil. Let the liquid cool slightly before pouring it over the zucchini mixture. Cool to room temperature. Cover and store in the refrigerator.
For best flavor, let the pickles sit at least 24 hours before serving. They will hold, refrigerated, for up to one month.
© 2013 Omega Institute for Holistic Studies