PICKLED YELLOW SUMMER SQUASH AND ZUCCHINI
Steps:
- 1. Slice the zucchini and squash and onion as thin as possible 2. Brine the above mixture: Place in a covered large pot and cover with lots of salt and water. The water should taste very salty. Let sit for 1 hr or more (at this point they taste awesome and you could just serve this) 3. Combine the rest of the ingredients and simmer on the stove for 5 minutres. Cool, until warm (hot liquid will cook the veggies and ruin the crunch we are going for). 4. After bine as sat for around an hour, dump it - at this point the vegetables should taste excellent. 5. Pour vinegar mixture into the pot with vegetables. Cover and let this sit for at least a day. Because we are not jaring and heating, you should not keep these around forever (like they would even last).
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Garrick Marvel
[email protected]These pickles are a bit too crunchy for my liking.
12 12
[email protected]I'm not a fan of the pickling liquid. It's too sweet for my taste.
Sheikh Basharat
[email protected]These pickles are a great way to add some extra flavor to your favorite dishes.
Tuhin Arben
[email protected]I love the crunch of these pickles. They're the perfect snack.
Peter Erewhare
[email protected]These pickles are a great addition to any charcuterie board.
Zeeshan Haider
[email protected]I'm not usually a fan of pickles, but these are really good. The pickling liquid is perfectly balanced.
crazy x King pubge
[email protected]These pickles are a great way to use up extra summer squash and zucchini. I love the sweet and tangy flavor.
Leiema Likisone
[email protected]I've never pickled anything before, but this recipe was so easy to follow. The pickles turned out great!
FadingOfPain
[email protected]I made these pickles last summer and they were a hit! Everyone loved them.
richmond dankwah
[email protected]These pickles are a delicious and easy way to preserve summer squash and zucchini. They're perfect for salads, sandwiches, or just snacking on.