Directions:
- Cut the ends off the patty pan squash and slice thinly. Peel the garlic cloves and smash them with the back of a knife. Put the squash and garlic in a lidded container (I use an old clear plastic Brita pitcher with the reservoir removed).
- Mix the salt with just enough hot water to dissolve it completely. Add cold water and pour it over the squash. Add enough cold water to cover the squash completely.
- The amount of vinegar used is completely to taste. I put in a couple of splashes and end up with a taste that reminds me of a deli-style pickle.
- Cover and refrigerate at least 24 hours before serving. You should be able to use the brine again a few more times before it loses its brininess. Try other veggies - slightly steamed green beans are REALLY good (but the name isn’t as catchy) as are boiled and sliced beets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2.38 Kcal (10 kJ) | ||
| Calories from fat | 0.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 199.15mg | 8% | |
| Potassium | 4.11mg | 0% | |
| Total Carbs | 0.33g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 0.06g | 0% | |
| Vitamin C | 0.3mg | 1% | |
| Calcium | 2.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 37.11 Kcal (155 kJ) | ||
| Calories from fat | 1.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.16g | 0% | |
|---|---|---|---|
| Sodium | 3102.13mg | 8% | |
| Potassium | 64.01mg | 0% | |
| Total Carbs | 5.14g | 0% | |
| Sugars | 0.16g | 0% | |
| Dietary Fiber | 0.31g | 0% | |
| Protein | 0.93g | 0% | |
| Vitamin C | 4.8mg | 1% | |
| Iron | 0.3mg | 0% | |
| Calcium | 32.8mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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