Sep 28, 2009

Mustard seeds and turmeric spice up this quick and easy vegetable pickle.

Source: Los Angeles Times

Credit: Richard Hartog/Los Angeles Times

FROM THE RECIPE:

Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color.

Get the Recipe from Los Angeles Times

Ratings & Reviews (3)

by Ruthem on 2010-05-20

The link to the recipe is gone. Darn, it looked interesting, and I planted 10 or so zucchini plants this year! Oh my.

by KMCCANLIES on 2010-06-21

Here's the link:

http://www.latimes.com/features/la-fo-calcookrec23c-2008jul23,0,3733306.story

by WESTSUNSET on 2010-09-07

i love these pickles, but don't expect ordinary kosher dills. these are sweet and tangy. i bring them to football tailgates and the jar is empty by the time the game starts

Zuni Cafe's Zucchini Pickles 3 5 1 3

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