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.

 

 

Ah, summer squash. Which variety is your favorite? Capitalize on the ease and speed of this side dish that’s good for most restricted diets. I won’t specify ingredient amounts, but a rule of thumb is one 6″ squash per adult eater.

Simply Scrumptious Summer Squash

Preheat oven to 400° F and butter or oil a baking sheet.

Ingredients
  • summer squash in 3/8 – 1/2 inch “coins.” Mix varieties for color or limit yourself to a single variety.
  • cherry tomatoes, halved, or chunks of slicing tomatoes
  • olive oil: easiest in an oil sprayer
  • garlic, minced
  • oregano, basil, and thyme; garam masala and curry or smoked paprika; dill; epazote; or any other fun combination of herbs and spices. Fresh herbs are great.
  • salt and pepper to taste
  • hard cheese like Romano, grated
  • (garnishes like chopped scallions or cilantro, lime wedges for squeezing, chopped hot pepper, or crumbled leftover bacon)

Spread squash coins in a single layer on baking sheet.

Spray or drizzle with oil.

Mix garlic, herbs, salt, pepper, and cheese and sprinkle evenly over squash.

Roast on middle rack 25 – 30 minutes. Garnish.

This recipe probably would be wonderful grilled. Since we don’t have a barbecue, I’ll wait to hear others’ comments on grilling.