Pickled Baby Squash
From peetabear 16 years ago
- 5 minutes to make
- Serves 0
the baby squash looks so special especially if you use the different shapes and colors.... the recipe is from Gourmet | August 2009....it makes approx. 6 cups of pickles
Ingredients
- • 2 1/2 pounds baby summer squash shopping list
- • 1 medium onion, cut crosswise into 1/4-inch-thick rings shopping list
- • 2 cups cider vinegar shopping list
- • 1 cup water shopping list
- • 1/2 cup pure maple syrup (preferably dark amber) shopping list
- • 1 teaspoon mustard seeds shopping list
- • 8 whole allspice, slightly crushed shopping list
- • 1/4 teaspoon hot red pepper flakes shopping list
How to make it
- 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.
- Cooks' notes: •If you can’t find baby squash, you can substitute small, tender zucchini or yellow squash, cut into 1/2-inch rounds.
- •Pickled squash keeps, chilled, 2 weeks.
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