Zuni Cafés Red Onion Pickles Recipes

Steps:

• To make the brine: In a medium saucepan, combine vinegar, sugar, cinnamon, cloves, allspice, dried chili, star anise, bay leaves, and peppercorns. Bring to a boil. Reduce to a simmer, cover, and cook for 3 minutes. Turn off heat, and let stand until cool to allow the spices to infuse the brine.
• Peel onions, trim ends, and slice 3/8 inch thick. Separate the slices into rings, discarding any green sprouts and thin, leathery outer rings.
• Uncover the brine, and bring to a boil over high heat. Immediately add about one-third of the onion rings, and stir. They should turn hot pink almost immediately. As soon as the brine begins to simmer, about 20 seconds, stir them again, and remove from the heat. Using a slotted spoon or tongs, immediately remove the onions and spread on a baking sheet to cool. The onions should still be firm. Repeat with remaining onions, in two batches.
• Once the onions have cooled, repeat the entire process in step three, exactly as above, and cooling between batches, twice more. After the third round of blanching, chill the brine, and then add the pickled onions. This process saturates the onions with fragrant brine without really cooking them, and guarantees that the color sets to a fuscia pink.
• Transfer to sterilized jars, cover, and store, refrigerated, for up to 3 months.

Steps:

• Make the brine: Combine vinegar, sugar, cinnamon, cloves, allspice berries, chile, star anise, bay leaves and peppercorns in a 4-quart (or larger) nonreactive pot at least 10 inches in diameter. Bring to a boil over high heat, then reduce to a simmer and cook for 3 minutes. Cover pot, turn off heat and leave to infuse for 10 minutes.
• Peel the onions, trim ends and slice crosswise into 3/8-inch thick slices. Separate into rings, discarding any green centers or leathery outer rings.
• Bring the brine back to a boil. Add onions and turn off heat. Stir with a wooden spoon to submerge onions. Leave to steep, covered, until mixture cools.
• Transfer onions and brine to pint jars and refrigerate for at least a day before serving.

Steps:

• With a mandolin, cut zucchini lengthwise (or crosswise, if you prefer) in 1/16-inch slices. Cut onion crosswise the same thickness.
• Place zucchini and onion in a low wide bowl, toss with salt and cover with ice water. Add a few ice cubes. Leave for 1 hour, until faintly salty and slightly softened when tasted. Drain, discard ice and dry vegetables thoroughly between kitchen towels. Rinse and dry bowl.
• Make the brine: Combine vinegar, sugar, dry mustard, mustard seeds and turmeric in a nonreactive saucepan, and simmer over medium-high heat for about 3 minutes. Turn off heat and set aside until just warm to the touch.
• Return zucchini to the bowl and pour cooled brine over, then stir to distribute spices.
• Transfer mixture and brine to pint jars and refrigerate for at least a day before serving.

Steps:

• 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.
• After about 1 hour, taste and feel a piece of zucchini -- it should be slightly softened. Drain and pat dry.
• 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.).
• Return the 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 a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color.

Steps:

• Cut meat into 1-inch chunks or strips. Sprinkle with salt, tossing to coat well, and refrigerate, covered, for about 8 hours or up to 24 hours.
• Assemble your meat grinder, using the grinder plate with 3/16-inch holes. Chill the grinder in a bowl of ice water for 30 minutes or refrigerate for several hours. With motor set to medium speed, drop cold meat into grinding tube and let the machine pull pieces through (resist forcing the meat through with pushing tool) into a chilled bowl. Grind the meat twice. (You may also hand-chop the meat in small batches or use a food processor with a very sharp blade, but the patties will be a bit more fragile.)
• Working quickly, form 6-ounce patties by hand, first making spheres, then flattening them to a 3/4-inch thickness. Press patties slightly thinner in the middle. (This ensures an even thickness in the finished burgers.) Keep patties refrigerated until ready to cook.
• If grilling, prepare your coals. Grill patties over medium-hot coals, flipping them three times to make sure they don't char. A cold 6-ounce patty will take about 9 minutes for a rosy medium-rare. Rest for 2 to 3 minutes off the heat, as you would a roast, before serving. If using a preheated cast-iron pan over medium heat, cook burgers for about 10 minutes, also flipping three times, plus resting.
• To serve, warm a piece of focaccia for each burger and split the bread horizontally. Smear the bottom half with a dab of aioli, the add lettuce leaves and the cooked burger. Top with the other half of the focaccia. Serve with zucchini pickles and red onion pickles.