MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Pickled Zucchini and Squash Ribbons
| Pickled Zucchini and Squash Ribbons | Print |
Recipe By: Alice Morrow
Pickled Zucchini and Squash Ribbons
Ingredients
- 1 lb. medium zucchini
- 1 lb. medium yellow squash
- 1 red onion, halved and cut into thin slices
- Parchment paper
- 2 ½ T. kosher salt
- 2-3 T. black pepper
- ½ c. apple cider vinegar
- ½ c. rice vinegar
- ¾ c. sugar
- 1 t. celery seeds
- 1 t. mustard seeds
- ¼ t. dry mustard
- 1 T. Tabasco, optional
Instructions
- Cut the zucchini and squash lengthwise into ⅛” slices, using a mandolin or sharp knife. You want to make ribbons.
- Spread the veggies and onion in a single layer on 2 parchment paper lined baking sheets.
- Sprinkle with salt. Let stand 1 hour. Transfer to colander, rinse and drain.
- Place in wide-mouthed 1-qt. jar, filling to ½” from top.
- Bring vinegars to boil in saucepan.
- Add sugar and cook 3-5 minutes, stirring constantly or until dissolved.
- Stir in black pepper, celery seeds, mustard seeds, dry mustard and Tabasco (if you want spicy.) Bring to a boil, immediately remove from heat and pour into jar over veggies.
- Cool 1 hour.
- Cover and chill 3 days before serving. Refrigerate up to 2 months.
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