Zuni Cafe Zuchinni Pickle
Here is a pickle recipe from the Zuni Cafe Cookbook by Judy Rogers (she's from St Louis by the way). Zuni Cafe is one of the legendary restaurants of San Francisco. Judy credits both Chef Mark Miller and "The Joy of Cooking" as the genesis of the recipe. It starts with a cold brine.
1 pound zuchinni (medium sized)
1 small yellow onion
2 tablespoons of salt
Thinly slice the zuchinni and onion on a mandoline
Toss the slices with the salt, add ice and water to cover and let sit for 1 hour
Drain and dry the slices with toweling
For the brine:
2 cups cider vinegar
1 cup sugar
1 1/2 teaspoon dry mustard
1 1/2 teaspoon mustard seeds
1 teaspoon ground tumeric
Combine the brine ingredients and stir until the spices and sugar are dissolved.
Add the zuchinni and onion slices.
Judy cooks the brine for 3 minutes and cools it befor she adds the vegetables, but I omitted that step.
The color intensifies as the pickles age.