I hope your summer gardens were as plentiful as mine this year. I had so much squash I didn't know what to do with it all, until I tried pickled squash on a veggie burger at a great restaurant in Oregon. So I thought, hey I can do that! 5 hours later and a sliced thumb by my mandolin, my squash is pickled and ready to be enjoyed all year long!
Source: http://www.thekitchn.com/summer-recipe-pickled-yellow-squash-recipes-from-the-kitchn-175125
Makes 3 cups squash (strained)
Ingredients:
2 pounds small yellow squash
1 sweet onion, preferably Walla Walla's
1 small red bell pepper
1/4 cup kosher salt
2 1/2 cups cider vinegar
3/4 cup sugar
1 tablespoon ground mustard
Directions
Slice squash into very thin rounds. [I recommend using a mandolin to slice all of the vegetables, but watch your fingers!] Remove both onion ends, peel, and cut in half lengthwise. Slice 1/2 of the onion into very thin strips, reserving the other half for another use. Seed and finely dice the bell pepper.
Toss squash, onions, peppers, and salt together in a mixing bowl. Add a handful of ice cubes and just enough cold water to cover. Stir well to combine, and set aside for thirty minutes.
Rinse the vegetables well and place in a colander or sieve to drain. Meanwhile bring the vinegar, sugar, and ground mustard to a boil in a small saucepan. Immediately remove from heat, stirring to make sure the ingredients are dissolved, and allow the vinegar to cool for 3-5 minutes.
Gently pat vegetables dry with a towel and place in an airtight container. Pour vinegar over the mixture, tossing a fork to make sure all the slices get soaked. Cover and refrigerate until cool. Strain from brine before serving.
No comments:
Post a Comment