Got-Lots-of-Squash Pickles

I love pickles. I love squash. That’s a great combination.

Refrigerator Summer Squash Pickles

Make in batches of one or more pints.

Ingredients per pint

• 4 stems of cilantro
• 1 clove garlic
• 1 tsp peppercorns
• 1/2 tsp coriander seeds
• 1 small hot red pepper or 1 tsp crushed hot pepper
• onion, thinly sliced. Red is beautiful but bleeds.
• enough summer squash to fill a pint, in 1/4″ thick rounds. Mix colors!
• 1/3 cup apple cider or your favorite pickling vinegar
• 1/3 cup water
• 3/4 tsp pickling salt
• 1 TBSP honey

Combine ingredients through squash in a large bowl.

Bring rest of ingredients to a boil and pour over vegetables and herbs.

When the mixture is cool enough, pack into jar. Be sure brine completely covers the pickles.

Refrigerate at least a couple of hours. Gets better after two days. Keeps up to a month in the refrigerator.

This recipe isn’t a good canning candidate because the cooked squash would disintegrate.