Recipe of the Week: Pickled Baby Squash


  • 2 1/2 pounds baby summer squash
  • 1 medium onion, cut crosswise into 1/4-inch-thick rings
  • 2 cups cider vinegar
  • 1 cup water
  • 1/2 cup pure maple syrup (preferably dark amber)
  • 1 teaspoon mustard seeds
  • 8 whole allspice, slightly crushed
  • 1/4 teaspoon hot red pepper flakes

Blanch squash and onion in a medium pot of well-salted boiling water 2 minutes. Immediately transfer with a slotted spoon to an ice bath to stop cooking. Let stand until cool, then drain and transfer vegetables to a large glass or ceramic bowl.

Bring remaining ingredients with 4 teaspoon salt to a boil in a nonreactive medium saucepan, then pour over vegetables. Put a plate with a 3-pound weight (such as 2 large cans) on top to keep vegetables submerged.

Cool, then chill (with weight) at least 3 days for flavors to develop.

 

 

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© Mertie Mae Botanics LLC and Horticulture Talk!, 2011. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mertie Mae Botanics LLC and Horticulture Talk! with appropriate and specific direction to the original content.

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