Quickled Summer Squash

These are nice to just have around in the refrigerator, ready to jump into a salad or sandwich, or just as a snack. You can change the shape of the cuts based on the shapes of the squash. Cube-ish shapes if you have a patty-pans, crook-necks, and typical stick shapes, or if you just have cylindrical zucchini shapes, just cut into quarters or halves, or leave whole then cut into ¼ inch slices. Just keep things to a ¼ inch thick and roughly all the same size so they change from “raw” to “pickled”.

INGREDIENTS:

1¼-1½ pounds mixed summer squash, washed on the exterior, cut into ¼ inch thick slices, cut lengthwise so they are no larger than 1¼ inch across

2-3 tablespoons Diamond Crystal kosher salt (flake salt, not fine or ice cream type)

1½ cups white balsamic or white wine vinegar

1 cup water

½ cup sugar

1 clove garlic, peeled and halved the lengthwise, germ removed

1 bay leaf

2 x 1½-inch sprigs fresh oregano

½ fresh rosemary tip

10 whole peppercorns

½ small red or white onion, split through the root, cut into ¼ inch slices

METHOD:

Put the squash and onion quarter-moons into a large non-reactive bowl, then scatter with the salt. Toss in the bowl and make sure the squash and onions are coated in salt. Allow to sit 10-15 minutes.

Boil water and fill a pint jar with it and pour some over the lid, then drain and allow the jar to air-dry.

While the vegetables are taking the salt bath, bring the vinegar, water, and sugar to a boil. Cook until the sugar goes into suspension (Disappears into the vinegar.)Reduce the heat to a bare simmer and add the garlic, herbs, and spices and cook at least 5 minutes to bloom the flavors of the aromatics.

Rinse the squash well and taste a piece. It should not be really salty. Rinse again and drain well and pat dry.

Put the vegetables into the jar, then pour the quickling solution over the vegetables. Rap the jar smartly on the counter edge or smack hard with the bottom of your hand to dislodge air bubbles. Use clean steel implements to push the vegetables down to submerge them. Stir every 15 minutes for the first hour, then transfer to the refrigerator overnight or until cold. If you wish, you can use them warm as long as the solution has flavored the vegetables enough.

Chef’s Notes: Use different herbs as they strike your fancy. Think chervil, lavender,dill, marjoram, etc. Different vinegars will change the tenor of the quickles as well. Lighter vinegars such as white balsamic or rice vinegar will make a change in flavor.

Makes: 1 pint plus a bit more

Source: Chef Andrew E Cohen