Hello from a really really hard floor at Chicago Midway airport. The hard floor next to an electrical outlet… oh the pains I endure to bring you pickle goodness. What better time than a three hour layover to write about pickles and catch up on blogging? What’s new with all of you? Falling into autumn? I’d love to hear what everyone is putting up these days. The Durham Farmers’ Market is phasing out its peppers and beans and moving on to squash, squash, and more squash. I get that I live in the southern growing belt now and that produce is bound to show up earlier than I was accustomed to in New England… but butternut squash in August!? It’s like seeing Halloween candy in September, which consequently means that the beautiful days of summer are coming to an end.
Speaking of squash, can we talk about the curious green markings of these locally sourced squash… from Meadow Lane Farm, these Zephyr squash appear to be a hybrid of summer and zucchini squash. “Delicious nutty taste and firm texture. Straight-neck fruit is as attractive as it is delicious… High yields and plenty of blossoms so you can enjoy both fresh fruit & fried squash blossoms!” This time last year I put up a batch of pattypan and pepper squash pickles. Here I decided to mix these squash coins, a couple hot citrus peppers (Four Leaf Farm), some fresh cilantro, coriander seeds, and garlic slivers. OK. We are boarding… Till next time.
- 2 lbs yellow squash (washed and sliced into 1/8th inch coins)
- 2 Tbsp salt
- 4 garlic cloves
- 2 hot peppers (habanero or similar)
- 4 tsp coriander seeds
- 1 handful of fresh cilantro
- 2-1/2 cup white vinegar
- 1-1/2 cup water
- In a medium sized, non-ionized pot combine vinegar, water, and salt. Bring brine to just a boil. Reduce heat and simmer until ready to use.
- Layer squash rings, peppers, garlic, coriander seed, and fresh cilantro into your hot sterilized pint jars (wide mouth work best here) leaving approximately 1/2 inch headspace.
- Pour brine and brine contents into jars leaving 1/4 inch headspace.
- Wipe rims then apply lids and rings (finger tight). Process jars in a hot water bath for 10 minutes.
- Remove jars from canner and let them cool atop a folded towel on the counter for 12-24 hours.
- Once lids have sealed remove the rings, and store jars in a cool dry place for at least 3 weeks before consuming. Jars are shelf stable for up to ~1 year.