Squickles
From dancegypsy67 17 years ago
Ingredients
- 7-8 patty pan squash, any size but assuming medium shopping list
- 4 garlic cloves shopping list
- 1 1/2 tbsp kosher salt shopping list
- hot water shopping list
- cold water shopping list
- 1/4 cup white vinegar shopping list
How to make it
- Cut the ends off the patty pan squash and slice thinly. Peel the garlic cloves and smash them with the back of a knife. Put the squash and garlic in a lidded container (I use an old clear plastic Brita pitcher with the reservoir removed).
- Mix the salt with just enough hot water to dissolve it completely. Add cold water and pour it over the squash. Add enough cold water to cover the squash completely.
- The amount of vinegar used is completely to taste. I put in a couple of splashes and end up with a taste that reminds me of a deli-style pickle.
- Cover and refrigerate at least 24 hours before serving. You should be able to use the brine again a few more times before it loses its brininess. Try other veggies - slightly steamed green beans are REALLY good (but the name isn’t as catchy) as are boiled and sliced beets.
People Who Like This Dish 3
- lunasea Orlando, FL
- abbiesmommy Waco, TX
- dancegypsy67 Nipomo, CA
- erisgrrrl Bloomington, IN
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The Rating
Reviewed by 1 people-
Brining veggies? Wow, how brilliant is that? I am defintely going to be trying this out soon. I love my veggies and this is the ticket. Thanks!
lunasea
in Orlando loved it
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