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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The piquancy of little sweet-and-sour squash helps balance the lavishness of the creamed corn and okra stew. The surprise ingredient here is maple syrup: It adds a more rounded flavor to the pickles than sugar. A mixture of tiny green, yellow, and pattypan squash makes a visual impact, but slices of regular zucchini would be delicious, too. Ingredients:
2 1/2 pounds baby summer squash |
1 medium onion, cut crosswise into 1/4-inch-thick rings |
2 cups cider vinegar |
1 cup water |
1/2 cup pure maple syrup (preferably dark amber) |
1 teaspoon mustard seeds |
8 whole allspice, slightly crushed |
1/4 teaspoon hot red pepper flakes |
Directions:
1. 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.
2. 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.
3. Cool, then chill (with weight) at least 3 days for flavors to develop.
4. Cooks' notes: If you cant find baby squash, you can substitute small, tender zucchini or yellow squash, cut into 1/2-inch rounds. Pickled squash keeps, chilled, 2 weeks.
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