Thank you Great Country Farms (www.greatcountryfarms.com) for helping me get the word out on the many wonderful ways to prepare squash. Keep the bounty coming so that I can continue to search out new ways to prepare this incredible vegetable (yes, I know that it is technically a fruit). For those of you actually reading this thing, I will do my best to prepare any recipe you post as a response to any of my posts. My creativity does have its limits after all.
Despite all of my warnings, we planted 3 cucumber plants this spring. We are just starting to harvest off of these plants, and the produce, in combination with what comes from the farm has us swimming in cucumbers. So we have an incredible amount of long, tubular, green vegetables around the house. So what to do, what to do? Pickles of course!
Squash actually pickles well. In the past, I've made a couple of varieties. I've canned a sweet and hot pickled squash that is a terrific hamburger topping. This time I decided to make a cold pickle recipe. This is very easy to make, is really delicious, and will keep in the fridge for a couple of weeks. Enjoy!
Pickled Squash
2-3 cucumbers
2-3 zucchini
1 small onion sliced very thin
3-4 cloves of garlic smashed, but not crushed.
a handful of dill
1 Cup Rice WineVinegar
1/2 Cup Cider Vinegar
2 t salt
Water
Peel, seed and quater the cucumber and the squash. Slice into 1/2 inch slices.
Place the dill and garlic into a plastic container that has a tight fitting top. Mix the cucumber, dill and onion and add to the container. Mix the vinegars with the salt. Add to the cucumbers and squash. Fill with water. Put the top on, and put the container into the fridge. Let it sit in the fridge for a couple of days.
Reviews: Becca likes it. The 18 year old gets a pass, she's at camp. The 8 year old ate the cukes (I'm having trouble tricking her into eating squash). The now 15 year old liked it.
Next up: Stuffed Squash version 2.0.
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