If you know me, you know I’m all about preserving the flavors of the season. And when summer rolls around, I can’t help but think of all the ways I can enjoy my garden’s bounty all year round. That’s where this Pickled Squash recipe comes in. Originating from the practice of pickling to preserve food, this recipe is a perfect blend of tangy, sweet, and savory flavors. And the best part? It’s super easy to make! All you need are some fresh squash, onions, bell peppers, and a few pantry staples. Trust me, once you try this pickled squash, you’ll be looking for excuses to add it to every meal. Whether it’s in a sandwich, a salad, or just as a snack, this pickled squash is sure to add a burst of flavor to your day.
Ingredients
- 8 c. sliced squash
- 8 c. sliced onions
- 5 bell peppers, sliced
- 1 c. salt in 1 gal. water
- 2 c. vinegar
- 3 c. sugar
- 2 tsp. mustard seed
- 2 tsp. celery seed
- 1 tsp. curry powder
Pickling Process
- Soak squash, onions and peppers in salt water 1 hour.
- Drain and rinse well.
Calorie: 100
Total cooking time: 2 hours
Difficulty level: Easy
The Great Squash Escapade
Once upon a time, in the depths of my suburban kitchen, I embarked on a daring culinary journey. Now, I know what you’re thinking – *”Hold on there, you’re a food blogger, not Indiana Jones!”* True that, my dear readers, but hang with me. This is the tale of when I decided to prepare… drum roll, please… Pickled Squash!
The Gathering of the Ingredients
So there I was, standing in the grocery store, armed with my shopping list. It read: 8 c. sliced squash, 8 c. sliced onions, 5 bell peppers (sliced, not diced, mind you!), 1 c. salt in 1 gal. water, 2 c. vinegar, 3 c. sugar, 2 tsp. mustard seed, 2 tsp. celery seed, and 1 tsp. curry powder.
Now let me tell you, gathering these ingredients felt like assembling a puzzle. I found myself in an epic battle with the grocery store crowd for the last bell pepper. The celery seeds were playing a game of hide-and-seek in the spice aisle, and don’t get me started on the curry powder. I swear it was smirking at me from behind the paprika.
The Battle with Salt
Back at the kitchen, things were about to get salty. Quite literally. The recipe called for the squash, onions, and bell peppers to take a 1-hour dip in a saltwater pool. I felt like a lifeguard at a vegetable pool party.
After their saltwater spa, it was time to drain and rinse them. Well, if you’ve ever tried to wrangle wet, slippery veggies, you’ll understand the hilarity that ensued. I’m pretty sure my kitchen floor will never be the same.
The Sweet and Sour Tango
Next came the vinegar and sugar, the Fred and Ginger of the pickling world. It’s a love story for the ages, really. She’s sweet, he’s sour, and together they make magic. But add in the mustard seed and celery seed, and it’s like a spicy salsa dance just waiting to happen.
And then, the unexpected twist – curry powder. It was like inviting a Bollywood star to a ballroom dance competition. It stole the show, adding an exotic touch to my pickle party.
The Grand Finale
After surviving the battle with salt, dancing with vinegar and sugar, and spicing things up with mustard, celery, and curry, it was time for the grand finale. Into the jar went the squash, onions, and bell peppers, followed by the sweet and sour concoction.
Then, the waiting game. In the quiet of my kitchen, I could hear the tick-tock of the clock, the hum of the fridge, and the silent pickling of my squash.
The Pickled Squash – A Tale to Relish
So ended my epic culinary journey, dear readers. A journey that was at times messy, at times hilarious, but always deliciously fun. The pickled squash now rests in my pantry, a testament to the power of vinegar, sugar, and a dash of comic relief.
If there’s one thing I’ve learned, it’s that cooking is not just about the recipe. It’s about the laughter, the mishaps, and the crazy dance you do when you accidentally spill vinegar on your foot. So, until our next culinary escapade, keep cooking, keep laughing, and keep pickling. Who knows what adventures await you in your kitchen?
