PICKLED BABY SQUASH
Provided by Ruth Cousineau
Categories Onion Side Vegetarian Backyard BBQ Dinner Vinegar Squash Healthy Vegan Maple Syrup Boil Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 8
Steps:
- Blanch squash and onion in a medium pot of well-salted boiling water 2 minutes. Immediately transfer with a slotted spoon to an ice bath to stop cooking. Let stand until cool, then drain and transfer vegetables to a large glass or ceramic bowl.
- Bring remaining ingredients with 4 teaspoon salt to a boil in a nonreactive medium saucepan, then pour over vegetables. Put a plate with a 3-pound weight (such as 2 large cans) on top to keep vegetables submerged.
- Cool, then chill (with weight) at least 3 days for flavors to develop.
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