Just had some of the pickled yellow squash I put down Wednesday as a side dish w/ my manicotti (along w/ sauteed green beans). I did it because I had a yellow squash I wasnt going to eat soon and saw instructions on pickling in Mens Journal, of all places--its actually pretty easy. Take the fresh veggies you want to extend for a couple more weeks and dice into pieces & place in a tupperware container w/ a lid. Make the pickling solution as follows: 2 cups water + 1 cup vinegar + 1/2 cup honey or agave nectar (I used the latter) + herbs/seasonings (I used a dash of cinnamon, worcestershire, and red pepper) all brought to boil together. Pour solution (not boiling anymore, but still hot) over the veggies, put lid on container & put in fridge, let sit & soak for several days.
Posted on: Sun, 10 Aug 2014 00:14:02 +0000
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