We have been blessed with some really prolific and random squash in our gardens. Prolific. Now, these squash are what I think are parents of some hybrid squash I threw out there a couple years ago, and have been reseeding themselves each year since. The do not really cook or grill up well at all, and if they get too old, they make some kind of rind, the taste is adversely affected, and the texture becomes stringy.
So, what do I do with these questionable gifts of nature? I make them into squash pickles that are an incredible and completely unexpected hit. This recipe is very easily scalable and would work well with your spare zucchini, patty pan and crookneck. All weights on vegetation are pre-processed amounts, so, if you have 10# of squash, it is before you gut it all of seeds, your onions are all before you peel them.
The spices have the great capability to get into any cracks or cuts in your skin, and will burn like the dickens, so gloves are strongly recommended.
Squash Pickles:
10-11# Summer squash
2 large onions
1/2c non-iodized salt
Seed squash and cut into 1/2" matchsticks, about 4" long, and thin slice the onions in 1/2 rings. Mix and toss with salt. Put in non-reactive container and refrigerate for 8 hours or overnight.
The next day, bring to a boil:
1 gallon cider vinegar
1 cup white wine
5TBS mild honey
2 TBS non-iodized salt
While that heats up, wash your jars, heat your lids and wash your rings. Mix in bowl:
5 tsp cumin seeds
2 1/2 TBS mustard seeds
2 1/2 TBS red pepper
1 1/2 tsp ground cumin
1 tsp dried scotch bonnet pepper
1 TBS garam masala
Rinse and drain your squash and onion until the water comes out very faintly tasting of salt. Drain as much as possible and toss with spice mixture, coating all the squash.
Lay out your jars, into each, put:
1 hot pepper (Thai dragon, scotch bonnet, jalapeno, it's really your choice)
1 clove garlic
Pack jars with squash mixture, add another couple garlic cloves or a pepper or two, depending on your taste. Fill with boiling vinegar mix, leaving 1/2" headspace, wipe rims and seal. Process 15 minutes in hot water bath.
