Pickled Squash

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When I saw this recipe on The Kitchn, I was relieved. We have eaten a lot of squash this summer, mostly on the grill and in soups, and here was something new and different to try. A pickle! I love pickles. Especially, uncomplicated, quick pickles. And this recipe is very simple, and interestingly delicious. I say interestingly, because I wasn't sure what to expect when I made these. I've never heard of pickled squash before, and thought it would be a new way to use this vegetable, but wasn't necessarily expecting to fall in love. But, I am here to say, this is a delicious pickle! I am in love. Well, actually more like strong like, but either way, it was a pleasant surprise. Sorry I ever doubted you, pickled squash.

Pickled Yellow Squash

Makes 3 cups squash (strained)
2 pounds small yellow squash
1 sweet onion, preferably Vidalia
1 small red bell pepper
1/4 cup kosher salt
2 1/2 cups cider vinegar
3/4 cup sugar
1 tablespoon ground mustard

1) Slice squash into very thin rounds. 
2) 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. 
3) Seed and finely dice the bell pepper.
4) 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.
5) 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.
6) 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. 
7) Strain from brine before serving.

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