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If you’ve got a squash fairy in your neighborhood like I do, you know your  fridge is starting to reach its capacity.
And in case you are the one bestowing the squash on your neighbors, here’s a reminder that Aug. 8 is “Sneak Some Zucchini onto Your Neighbors’ Porch Day.”
 Here is a handy recipe from chef Peter Janiak of Seghesio  Family Vineyards for pickling all that excess bounty, from your garden  or somebody else’s.
“I created this recipe for pickled squash to help me preserve these summer vegetables,” Janiak said. “They are great on their own or to garnish other dishes. They are incredible in sandwiches as well.”

Pickled Summer Squash
6 pounds   summer squash and zucchini mixed
 1 onion
2 quarts  cider vinegar
1 quart of water
1 cup of sugar
3 tablespoons plus ¼ cup of Diamond Crystal Kosher Salt
1 tablespoon whole coriander
1 tablespoon of whole mustard seed
1 tablespoon of whole fennel seed
1 tablespoon celery seed
1 tablespoon  Coleman’s mustard powder

 Slice squash and zucchini  into coins, about ¼ inch thick on a mandolin.
 Toss in bowl with first 3 tablespoons of salt.
Allow to sit for 30 minutes and toss again after 15 minutes.
Cut the onion in quarters and slice paper thin on mandolin.
Add onion and all other ingredients to a non-reactive pot and bring to a boil.
Pour boiling liquid, onions and spices over zucchini and squashes in a non-reactive container (plastic works best). Weigh down with a plate as to keep all squash submerged
Allow to cool on counter until it reaches room temperature and then store in air-tight containers in the refrigerator for up to one month.

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