how2heroes » Japanese Style Pickles

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Ingredients

1 lb zucchini, sliced very thin (other options: radishes & ginger)
1 small yellow onion, sliced very thin
2 tbsp kosher salt
1 tsp ground turmeric
1½ tsp crushed yellow and/or brown mustard seeds
1½ tsp dry mustard
1 cup sugar
2 cups cider vinegar

Special Equipment

Japanese pickle maker
pint or half-pint canning jars
mandoline for cutting vegetables

How-to

Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best. Slice the onion very thin as well
Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. Alternatively, as demonstrated in the video, transfer the salted zucchini and onion slices to a Japanese pickle maker and screw down the top; do not add any water or ice cubes. Let sit 1 hour
Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp)
After about 1 hour, taste and feel a piece of zucchini — it should be slightly softened. Drain liquid and pat dry
Return zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices
Transfer the pickle to jars, preferably ones that have “shoulders” to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least 24 hours before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color
Recommend serving with hot dogs, fish, in salads and with charcuterie
Will last 1 week refrigerated

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Keith Pooler

A native of Gloucester, Keith Pooler has always had a great appreciation for the bounty of both the land and the sea. Graduating top of his class at the Culinary Institute of America, Pooler has foraged the region's woodlands for mushrooms, berries and herbs with Chef Daniel Bruce while working at The Boston Harbor Hotel. He sharpened his eye and technique under the expert guidance of Rick Laakonen during his time at The River Café in New York and then went on to Lespinasse to work under Chef Gray Kunz. He was instrumental in the launch and first two years of operation for Ilo at the Bryant Park Hotel in New York. In 2002, Pooler returned to Boston, taking on the role of Executive Sous Chef at Harvest, in Cambridge. When planning for their next endeavor, Excelsior, Managing General Partner Ken Himmel called upon Pooler to work alongside Lydia Shire. Pooler then crossed the Charles back to Cambridge to assume the role of Executive Chef at Harvest in late summer of 2004. In 2007, with plans to open his own place. He left taking a position at Lydia Shire's newly opened Scampo. In 2010, Pooler opened Bergamot in Somerville, MA, where he serves an ingredient-driven, progressive American menu in a warm neighborhood setting.