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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Emma Bertrand
[email protected]Overall, I thought this recipe was just okay. I probably won't make it again.
Destiny Oghenegweke
[email protected]I found that the pickles were a bit too sweet for my taste.
Emdad Mobile
[email protected]This recipe is a little time-consuming, but it's definitely worth it.
Md Shohag
[email protected]I can't wait to try this recipe with other vegetables, like cucumbers or green beans.
reader gaming
[email protected]These pickles are a great way to add some extra flavor to your salads and sandwiches.
Kone Gima
[email protected]I love the bright color of the pickled squash and zucchini.
Adamu Usman
[email protected]This is a great recipe for using up summer squash and zucchini.
Amber Coulter
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser.
Penny Magakwe
[email protected]The pickling liquid was the perfect balance of sweet and tangy.
Pobtro sen
[email protected]This recipe was a hit at my last potluck! The pickled squash and zucchini were both flavorful and crunchy, and everyone loved them.