Easy Squash Pickles
Pickling is one of the “chapters in our book,” says Executive Chef Gabe Garcia of Tierra Sur restaurant at Herzog Wine Cellars in Oxnard. Garcia makes these zesty pickled squash and zucchini versions ...
Ingredients
- 1½ pounds medium raw crooked neck squash or zucchini, thinly sliced (⅛ inch)
- 1½ cups white wine vinegar
- 1¼ quarts water
- 1 cup sugar
- ⅓ cup salt
- ½ large white onion, thinly sliced
- ½ tablespoon coriander seed
- 5 whole allspice berries
- 2 whole cloves
- 1 tablespoons turmeric
Instructions
Combine vinegar, water, sugar, salt, onion, coriander, allspice, cloves and turmeric in a medium-size saucepan on medium heat. Bring pickling liquid to a boil. Take off heat and let cool until it’s slightly warm.
Place squash and zucchini ribbons in medium-size plastic or glass container and cover with slightly warm pickling liquid. Cover and let stand at room temperature 24 hours. Refrigerate covered until ready to use.
Keep pickles completely submerged in liquid and refrigerated. They will keep 1 to 2 months.
Note: Don’t throw away the brine after the pickles are gone. The brine can be reused once to make a second batch of pickles. To reuse, heat pickling mixture to a boil, and let cool until slightly warm. Follow remaining instructions above.
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