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| Bread and Butter Pickled Summer Squash |
Ingredients
Ingredients
2 pounds mixed summer squash, cut into 1/8-inch slices (I used yellow summer squash and zucchini)
1 medium white onion (about 8 ounces), halved and thinly sliced
2 heaping tablespoons kosher or pickling salt
2 cups ice cubes
2 cups cider vinegar
1 cup white vinegar
2 1/4 cups sugar
2 teaspoons whole mustard seeds
3/4 teaspoon celery seed
3/4 teaspoon whole black peppercorns
1/4 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon or a good pinch of ground cloves
Cooking Instructions
Toss squash and onion with salt in a large colander set over a bowl. Add ice, toss again. Refrigerate, tossing occasionally for 3 hours. This process will increase the crunch of the pickles by drawing out excess water. Once the 3 hours have passed, drain the squash, picking out any ice cubes that might remain. Rinse well and drain again.
Bring vinegars, sugar, mustard and celery seeds, peppercorns, turmeric, red pepper flakes and ground clove to a boil in a saucepan. Add the drained squash and onion. Ladle into 4 hot sterilized pint jars, leaving about 1/2 inch below each jar's neck. Carefully wipe rims of jars with a clean, damp cloth. Cover tightly with new, sterilized lids and screw tops. Cool to room temperature, then store in the fridge for 3-5 days before opening.
Makes 4 1-pint jars, to be eaten within weeks of making.
by hOGAN |
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