Baking
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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.
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. Give away jars as presents. Make a batch to take away on holiday.
To note -start the recipe a few days before you want to serve as it needs a few days to pickle.
Makes about 3 cups. Vg.V.DF.GF.
Pictured: Rockpool Zuni –style (zucchini) pickles
Ingredients
- 500g 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
Method
Combine zucchini, onion, salt and 500ml chilled water in a non-reactive bowl (important), 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. This is important for the zucchini to keep their texture and do not go floppy.
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.
Dietary preferences
- Vegetarian
- Vegan
- Gluten-Free with ingredient checks
- Dairy-Free with ingredient checks
