Credit: Richard Hartog/Los Angeles TimesZuni Café's zucchini pickles are a personal favorite of mine. I love that the pickle preparation involves two separate phases: infusing the zucchini with salt, and then with acidity and spice. First, you salt the zucchini to soften them and draw out water. Then you submerge them in a warm vinegar and spice mix. I find they are delicious eaten after only a few hours in the brine, as well as jarred and enjoyed a few weeks later.
Alex Guarnaschelli is the chef of the New York City restaurant Butter