Pickled Squash

Ingredients and Weight:

• Yellow squash, 2 lbs
• White vinegar, 1 cup
• Sugar, 1/2 cup
• Water, 1 cup
• Salt, 1/4 cup
• Garlic, 3 cloves, minced
• Black peppercorns, 1 teaspoon
• Red pepper flakes, 1/2 teaspoon (optional)

Preparation Time:

15 minutes

Cooking Time:

1 hour

Difficulty Level:

2/5 (Easy)

Preparation Method Steps:

1. Wash and slice the squash into thin ribbons using a mandoline or a sharp knife.
2. In a large pot, bring the vinegar, sugar, water, salt, garlic, peppercorns, and red pepper flakes (if using) to a boil.
3. Add the squash ribbons to the boiling liquid and cook for 1 minute, or until slightly softened.
4. Remove the squash from the heat and transfer it to a sterilized jar or jars.
5. Pour the hot liquid over the squash, filling the jar to within 1/2 inch of the rim.
6. Seal the jar and let cool to room temperature before refrigerating for at least 24 hours before serving.

Nutritional Information:

Per serving (1/2 cup):

• Calories: 50
• Carbohydrates: 12g
• Protein: 1g
• Fat: 0g
• Sodium: 100mg
• Vitamin C: 10mg

Dish Characteristics:

• Tangy and sweet with a slight crunch
• Preserved in vinegar, perfect for storage
• Pairs well with grilled meats, sandwiches, and salads

User Comments:

• "These pickled squash ribbons are the perfect addition to my summer grilling. They add a bright and tangy flavor that complements the grilled meat perfectly."
• "I love using these pickled squash in my sandwiches and wraps. They give an extra layer of flavor and crunch."
• "These pickled squash are so easy to make and they last for weeks in the fridge. I always have a jar on hand for when I need a quick and easy side dish."

Special Precautions and Tips:

• Use a sterilized jar and lid to ensure the pickles are properly sealed and preserved.
• If you don't have a mandoline, you can thinly slice the squash using a sharp knife.
• Adjust the amount of red pepper flakes to taste.
• The pickles can be stored in the refrigerator for up to 2 months.