In mid-September, I picked our last few trombetta zucchini for the season and commemorated them in brine. I.e., I made pickles.
Zucchini don’t usually make good pickles—they’re too soft and mushy—but I had high hopes for the trombettas, because they’re firm and crisp, like cucumbers.
And you know what? They make fantastic pickles. Snappy in texture and tart-sweet. I’ve been eating them with burgers, grilled steak, and pan-seared fish.
Trombetta Zucchini Pickles
MAKES about 4 cups TIME About 30 minutes
2 cups cider vinegar
1 cup sugar
1/2 tsp. turmeric
5 whole cloves
2 tsp. yellow mustard seeds
1 tsp. celery seed
1/4 tsp. ground ginger
1/2 tsp. red chile flakes
2 tsp. salt
1 onion, sliced into half-moons
1 lb. trombetta zucchini, cut into 1/4-in. slices
1. Put all ingredients except the onion and the zucchini in a large saucepan and bring to a boil over high heat. Reduce heat to maintain a steady simmer; simmer your pickling liquid for 10 minutes, then return the heat to high and bring back to a boil. Add onion and cook 1 minute. Add zucchini, bring to a boil, and cook for 2 minutes, pressing slices down under the surface of the liquid with a spoon. Remove from heat and let cool.
2. Transfer pickle to 2 very clean pint jars. Pickle keeps, chilled, up to 4 months.