Chef in the Market June 7, 2008
Jason Owens and Dave Kreifels
Simpatica Dining Hall

Simpatica Zucchini Pickles

Ingredients
4 lb zucchini, sliced thinly (preferably with a mandolin)*
1 lb. sweet yellow or spring onion, sliced thinly
1/2 cup salt (approx.)
1 quart cider vinegar
2 cups sugar
2 tsp celery seed
2 tsp turmeric
2 tsp dry mustard powder
2 tsp yellow mustard seed

Instructions
Wash zucchini and slice off 1/2 inch opposite the flowering end. Slice remainder into very thin slices, using a mandolin if you have one. Peel onions and slice thin. Cover both with water and salt. Stir to dissolve salt. Let stand one hour, then drain.

Combine remaining ingredients and bring to boil, then pour over zucchini. Let stand one hour. Return to heat and slowly bring to a boil. Simmer for another 5 minutes, stirring often until zucchini are cooked through and opaque.

Cool and store in an air tight container in refrigerator for future use.

* You can try a variety of vegetables, cooking harder ones like carrots or beans a little longer or pre-cooking them. You can also vary the flavorings.