Pickled Squash with Lemon Grass |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Discard tough lemon grass as you eat the pickled squash. Ingredients:
3/4 pound butternut squash |
6 stalks fresh lemon grass (about 1/2 pound total) |
2 cups seasoned rice vinegar |
2 tablespoons sugar |
1 teaspoon black peppercorns |
Directions:
1. With a vegetable peeler, pare skin from squash and discard; cut squash in half and scoop out and discard seeds. Cut squash into matchstick-size pieces (1/4 in. by 1/4 in. by 2 in.).
2. Rinse lemon grass and pull off tough outer layers. Cut off stem ends and coarse leaves. Cut stalks into 1-inch pieces.
3. In a 1-quart glass measure, stir together lemon grass, vinegar, sugar, and peppercorns. Heat in a microwave oven at full power (100%) until mixture boils, 3 to 4 minutes total. At once, add squash, and let stand until tender-crisp to bite, about 15 minutes.
4. Serve, or chill airtight up to 1 week.
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