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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These summer squashes offer meatier flavor and texture than traditional cucumber pickles. Ingredients:
3/4 pound zucchini, cut into 1/4-inch-thick slices |
3/4 pound yellow squash, cut into 1/4-inch-thick slices |
2 teaspoons kosher salt, divided |
1/2 cup thinly sliced sweet onion (such as vidalia) |
1 cup water |
1 cup cider vinegar |
1/4 cup maple syrup |
1/4 to 1/2 teaspoon crushed red pepper |
Directions:
1. Place a wire rack on a baking sheet. Arrange zucchini and squash slices on rack; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Rinse well under cold water; pat dry with paper towels. Place zucchini, squash, and onion in a medium glass bowl.
2. Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight. Drain or serve with a slotted spoon.
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