Zucchini Pickles and Buffalo Pottery Blue Willow!

I have a lot of beautiful Buffalo Pottery Blue Willow that I really love.  My parents bought much of it over the years for Ernie and me and of course we've added to it.  My huge platter that I use for every Thanksgiving turkey is one of my favorite things.  I found these little Buffalo restaurant ware plates in a junky antique mall in Kankakee for $1 a piece and I adore them because they are sturdier than my other Blue Willow.....  I think they show off our zucchini pickles quite well.  Lisa asked for the recipe and given how good they are when we just tasted them I am glad to share!

I found these in various spots online so decided to go with them.  I've just tasted them one day into the process....I imagine they'll be even better later but I was quite pleased.  A bit sweeter than I might have chosen and yet I have a feeling that in a few days they will have smoothed out even more.

Zuni Café zucchini pickles

Total time: 20 minutes, plus marinating and pickling time

Servings: 3 cups

Note: Adapted from Judy Rodgers' "The Zuni Café Cookbook."

1 pound zucchini

1 small yellow onion

2 tablespoons kosher salt

2 cups cider vinegar

1 cup sugar

1 1/2 teaspoons dry mustard

1 1/2 teaspoons crushed yellow and/or brown mustard seeds

Scant 1 teaspoon ground turmeric

1. Wash and trim the zucchini, then slice themone-sixteenth-inch thick; a mandoline works best. Slice the onion verythin as well. Combine the zucchini and onions in a large but shallownonreactive bowl, add the salt and toss to distribute. Add a few icecubes and cold water to cover, then stir to dissolve the salt.Alternatively, transfer the salted zucchini and onion slices to aJapanese pickle maker and screw down the top; do not add any water orice cubes.

2. After about 1 hour, taste and feel a piece of zucchini -- it should be slightly softened. Drain and pat dry.

3. Combine the vinegar, sugar, dry mustard, mustard seeds andturmeric in a small saucepan and simmer for 3 minutes. Set aside untiljust warm to the touch. (If the brine is too hot, it will cook thevegetables and make the pickles soft instead of crisp.)

4. Return the zucchini to a dry bowl and pour over the cooledbrine. Stir to distribute the spices. Transfer the pickle to jars,preferably ones that have "shoulders" to hold the zucchini and onionsbeneath the surface of the brine. Seal tightly and refrigerate for atleast a day before serving to allow the flavors to mellow and permeatethe zucchini, turning them a brilliant chartreuse color.

Each 1/4 -cup serving: 27 calories; 0 protein; 7 grams carbohydrates; 1 gram fiber; 0 fat; 0 cholesterol; 74 mg. sodium.