Pickled Summer Squash
- 1 lb patty pan, crook neck or zucchini squash-or enough to fill four small 4 oz jars- (pick squash no bigger in diameter than the width of the jars you will be using).
- 1 small onion or shallot, sliced thin
- 1 garlic clove, sliced – per jar
- 1 T fresh dill -per jar
- 1 tsp mustard seeds- per jar
- 1/2 tsp whole peppercorns- per jar
- 1 small red chile, sliced thin
- 1 T kosher salt
- —-
- 1 C white vinegar
- 1/2 C rice vinegar
- 1/3 C sugar
Using
a mandolin, carefully slice the summer squash. If using a knife, make
sure to cut pieces as evenly as possible, to the same thickness. Thicker
slices will result in a crunchier pickle. Paper thin will be softer.
Do
the same with one small onion, or shallot. Toss both onion and squash
in a bowl with a tablespoon of salt and let drain in a colander or
strainer over a bowl in the fridge for 2 hours or overnight. Pat dry.
In
each 4 oz jar, add about a tablespoon of fresh dill, a teaspoon of
mustard seeds, 1/2 tsp peppercorns, a few slices of chile pepper and
sliced garlic cloves. You could also try experimenting with other seeds
like whole coriander, cumin, or fennel seed. Then layer the squash in
jars, and top off with the pickling liquid. Press down on the squash.
Seal, and let cool in the fridge, they will keep for up to two weeks.
For the pickling solution:
In
a small pot, bring 1 cup white wine vinegar, 1/2 cup rice wine vinegar,
1/3 c sugar, to a boil until sugar dissolves, let cool slightly.
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