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

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce