Skip to main content

Spicy Summer Squash Refrigerator Pickles #FarmersMarketWeek


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.


#FarmersMarketWeek Wednesday Recipes

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.


Ingredients
  • 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)


Procedure
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! 

Comments

  1. I've now seen two recipes today for pickles made out of summer squash. I'm starting to feel like I've been missing out on something, lol. Definitely going on the list of things to try before summer is over.

    ReplyDelete
  2. I love the flavors you have going on here. I've never done summer squash pickles before but now I really want to try them!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur