Our #FarmersMarketWeek is half over. Boo. This week, Christie of A Kitchen Hoor's Adventures and Cynthia of Feeding Big have us celebrating the bounty of farmers' markets. "If you can buy it at a Farmer's Market and can use it in a recipe...share it!" they urged.
- Chicken and Summer Veggie Tostadas by The Redhead Baker
- Easy Creamed Corn by Feeding Big
- Easy Zucchini Refrigerator Pickles by Simple and Savory
- Fresh Applesauce by Palatable Pastime
- Fresh Raspberry Streusel Muffins by Family Around The Table
- Grilled Garden Pizza by Jolene's Recipe Journal
- Italian Sausage and Summer Vegetable Sheet Pan Dinner by Cooking with Carlee
- Lemon Curd by The Freshman Cook
- Mom's Zucchini Bread by Books n' Cooks
- Peaches & Cream Protein Smoothie by Tip Garden
- Peach-Almond Mousse by Red Cottage Chronicles
- Quick Pickles by Bear & Bug Eats
- Roasted Brussels Sprouts Carbonara by A Kitchen Hoor's Adventures
- Roasted Eggplant with Tahini by Caroline's Cooking
- Spicy Summer Squash Refrigerator Pickles by Culinary Adventures with Camilla
Spicy Summer Squash Refrigerator Pickles
Summer squash if one of my favorite crops. I love that I can cook it, eat it raw, and pickle it!! This is a quick-pickle recipe that uses vinegar; I also love to lacto-ferment them, but that takes a little bit longer. This recipe can be used with any summer produce - really! - it's just a matter of how long they need to soak.
- 2 to 3 stems organic, fresh cilantro
- 3 to 4 large cloves garlic, peeled and crushed lightly
- 1 T mixed peppercorns
- 1 t coriander seeds
- 1 to 2 t red pepper chile flakes
- 1 pound summer squash, thinly sliced (I use a mandolin slicer)
- 1-1/4 C apple cider vinegar
- 1-1/4 C water
- 2 t salt
- 1 T honey
- Also needed: lidded jar; nice to have: Pickle Pebble (glass weight to keep the veggies submerged)
Place the cilantro, garlic, peppercorns, coriander seeds, red pepper chile flakes, and summer squash in the bottom of your jar. Set aside.
In a saucepan , bring vinegar, water, salt, and honey to a boil. Pour hot liquid over the squash, pressing down on the vegetables so that brine covers them completely. I use a Pickle Pebble to keep everything weighted down. Let cool on the counter to room temperature. Cover and refrigerate for at least 4 hours. I try to pickle them for at least 2 days. This will keep, refrigerated for a month. But it's never lasted more than a week in my household...we just devour it straight from the jar!