Pickled Squash

Round 2 - Summer squash recipes.
I asked my sister Nora for some help finding ways to use our summer squash and she sent me this recipe (just one of many) she found on a blog called The Kitchn. I knew right away I would try it!

They look like art work in the jar!

Although I had to make a few changes from the original recipe as I didn't have everything on hand, they still turned out pretty great! Here is what I did:

Pickled Yellow Squash

2 pounds small yellow squash
1 sweet Vidalia onion
1/2 a small red bell pepper
1/4 cup kosher salt
2 1/2 cups cider vinegar
3/4 cup sugar
1 tablespoon yellow mustard
1 pinch hot pepper flakes

Slice squash into very thin rounds. Remove both onion ends, peel, and cut in half lengthwise. Slice 1/2 of the onion into very thin strips, reserving the other half for another use. Seed and finely dice the bell pepper.

Toss squash, onions, peppers, and salt together in a mixing bowl. Add a handful of ice cubes and just enough cold water to cover. Stir well to combine, and set aside for thirty minutes.

Rinse the vegetables well and place in a colander or sieve to drain. Meanwhile bring the vinegar, sugar, pepper flakes and yellow mustard to a boil in a small saucepan. Immediately remove from heat, stirring to make sure the ingredients are dissolved, and allow the vinegar to cool for 3-5 minutes.

Gently pat vegetables dry with a towel and place in an airtight container. Pour vinegar over the mixture, tossing a fork to make sure all the slices get soaked. Cover and refrigerate until cool. Strain from brine before serving.

Prefect side to a BLT

They turned out great! I eat them as a side or just snack on them. Mmmmm, my mouth is watering for them now!