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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I created this recipe a couple of years ago when I had a dozen patty pan squash at one time and needed a way to extend the life of them (or find them a new home). I was into brining poultry and wondered if I could do the same with veggies. Read more . It worked! Ingredients:
7-8 patty pan squash, any size but assuming medium |
4 garlic cloves |
1 1/2 tbsp kosher salt |
hot water |
cold water |
1/4 cup white vinegar |
Directions:
1. Cut the ends off the patty pan squash and slice thinly. Peel the garlic cloves and smash them with the back of a knife. Put the squash and garlic in a lidded container (I use an old clear plastic Brita pitcher with the reservoir removed).
2. Mix the salt with just enough hot water to dissolve it completely. Add cold water and pour it over the squash. Add enough cold water to cover the squash completely.
3. The amount of vinegar used is completely to taste. I put in a couple of splashes and end up with a taste that reminds me of a deli-style pickle.
4. Cover and refrigerate at least 24 hours before serving. You should be able to use the brine again a few more times before it loses its brininess. Try other veggies - slightly steamed green beans are REALLY good (but the name isn’t as catchy) as are boiled and sliced beets.
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