Pickled Baby Squash
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 6 cups
- 1 cup water
- 2 cups cider vinegar
- 1 teaspoon mustard seeds
- Carbohydrate 42 g(14%)
- Fat 1 g(2%)
- Fiber 4 g(18%)
- Protein 4 g(8%)
- Saturated Fat 0 g(1%)
- Sodium 23 mg(1%)
- Calories 197
Preparation Blanch squash and onion in a medium pot of well-salted boiling water 2 minutes. Immediately transfer with a slotted spoon to an ice bath to stop cooking. Let stand until cool, then drain and transfer vegetables to a large glass or ceramic bowl. Bring remaining ingredients with 4 teaspoon salt to a boil in a nonreactive medium saucepan, then pour over vegetables. Put a plate with a 3-pound weight (such as 2 large cans) on top to keep vegetables submerged. Cool, then chill (with weight) at least 3 days for flavors to develop. Cooks' notes:•If you can’t find baby squash, you can substitute small, tender zucchini or yellow squash, cut into 1/2-inch rounds. •Pickled squash keeps, chilled, 2 weeks.
Preparation Blanch squash and onion in a medium pot of well-salted boiling water 2 minutes. Immediately transfer with a slotted spoon to an ice bath to stop cooking. Let stand until cool, then drain and transfer vegetables to a large glass or ceramic bowl. Bring remaining ingredients with 4 teaspoon salt to a boil in a nonreactive medium saucepan, then pour over vegetables. Put a plate with a 3-pound weight (such as 2 large cans) on top to keep vegetables submerged. Cool, then chill (with weight) at least 3 days for flavors to develop. Cooks' notes:•If you can’t find baby squash, you can substitute small, tender zucchini or yellow squash, cut into 1/2-inch rounds. •Pickled squash keeps, chilled, 2 weeks.
