Squash is deliciously versatile and can be prepared in casseroles, as croquettes, stir-fried, stuffed, baked, boiled or pickled, as outlined in this delicious recipe for Spicy Summer Squash Refrigerator Pickles.
SPICY SUMMER SQUASH
9 sprigs fresh cilantro
3 large cloves garlic, peeled
3 teaspoons mixed peppercorns 1 1/2 teaspoons coriander
3 teaspoons crushed red pepper flakes
1 1/2 pounds yellow squash
and/or zucchini, sliced into thin
1/3 cup thinly sliced sweet
1 1/4 cup apple cider vinegar
1 1/4 cup water
2 teaspoons kosher salt
2 1/2 tablespoons honey or
1. In a large glass bowl that holds about 2 quarts, add the cilantro, garlic, peppercorns, coriander, red pepper flakes, zucchini and onion. Set aside.
2. In a small, non-corrosive saucepan over medium-high heat, bring vinegar, water, salt and honey to a boil. Pour hot mixture over contents in the glass bowl, pressing down on the vegetables so that brine covers them completely. Let it cool on the counter to room temperature.
3. Transfer the squash pickles and the rest of the ingredients into a 2-quart glass jar with a tight-fitting lid. Cover and refrigerate for at least 4 hours, or 2 days for maximum flavor. Keeps in refrigerator for 2 months. Makes 6 cups.
Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” ©2018 King Features Synd. and Angela Shelf Medearis