Squash is in season, and this is the time to take advantage of all the varieties at the peak of freshness. This recipe comes from HGL Farmers, they are at the Farmer's Market in Baxter County on Saturdays and Wednesdays across the street from the health food store. They have the best produce in the area! Join the Co-Op and get a great value on spices check out the Co-Op ...prices
Ingredients
1 1/2 c. white vinegar (357 g)
1 1/2 c. water (356 g)
1/3 c. sliced shallots
1 T. kosher salt
1 T. sugar
1 T. black peppercorns
1 tsp. white peppercorns
1 tsp. coriander seeds
1 tsp. mustard seeds
1/2 tsp. crushed red pepper
3 garlic cloves, crushed
1 bay leaf
2 1/2 c. baby patty pan squash , divided
4 tarragon sprigs
4 green onions (green Parts only), halved lengthwise
1 lemon wedge
Directions
Ingredients
1 1/2 c. white vinegar (357 g)
1 1/2 c. water (356 g)
1/3 c. sliced shallots
1 T. kosher salt
1 T. sugar
1 T. black peppercorns
1 tsp. white peppercorns
1 tsp. coriander seeds
1 tsp. mustard seeds
1/2 tsp. crushed red pepper
3 garlic cloves, crushed
1 bay leaf
2 1/2 c. baby patty pan squash , divided
4 tarragon sprigs
4 green onions (green Parts only), halved lengthwise
1 lemon wedge
Directions
- Combine the liquids with the first 12 ingredients in a medium saucepan.
- Bring to a boil, stirring until sugar dissolves
- Place half the squash (1 1/4 c.) in a 1-quart canning jar
- Add the tarragon, onions and lemon
- Add the remaining squash to the jar
- Top with the hot vinegar herb mixture.
- Cover and seal
- Refrigerate 2 days
RSS Feed
