All this yellow squash

[VeggieMel]

I bought a lot of yellow squash for a cracker recipe. Then I forgot about them and made a different kind of cracker. My dehydrators will be full, so now I don't know what to do with all the yellow squash. Does anyone have any good recipes for me?

[PixieGreen]

How about making some squash pickles? I posted this Zucchini Pickles recipe on another thread:

Sweet and Hot Curried Zucchini Pickles [yield: 8 cups]

3 lbs zucchini, ends trimmed, cut into 1/8 inch rounds
2 red onions peeled and cut into thin slices
3-4 colorful chilis of your choice cut into thin rounds
1/4c. sea salt
1c seedless grapes halves OR 1/4c golden raisons
2 3/4c cider vinegar
1 1/2c orange juice
2c sugar [honey or agave substitute]
2T curry powder
1 1/2t cayenne pepper
1t whole allspice berries
1t whole cloves
3 cloves garlic, peeled and crushed
Ginger thumb sized peeled and thinly sliced

In a non-metal bowl combine zucchini, onions, chilis and salt and let stand for 1 hour. Drain and rinse twice to remove salt. Add grapes/ raisons then set aside.

Carefully warm remaining ingredients except ginger, do not let it get hot! [heat will destroy the mother in vinegar and flavor of honey if using]. Pour warm liquid over the zucchini mixture, the veggies should be amply covered or slightly afloat.

Place ginger in a fold of plastic wrap and crush with a mallet or other blunt instrument. Add to the rest. Allow to cool to room temperature, then cover and refrigerate,

These pickles develop great flavor after a couple of hours of refrigeration and will keep well, covered and cold, for 3-4 weeks.

Pickle juice can be re-used as a marinade for other dishes or an interesting salad dressing w/ olive oil.

---------
It seems litle it would be awfully sweet, maybe they are assuming one would use frozen oj, with is a lot more acidic than fresh. I would recommend adding the honey last to taste.

Christa

[Texicalian]

Normally, I make this with zucchini, but I'm sure it would be good with squash and unfortunately, I never measure, so add or subtract spices/etc based on your preference.

1 cup squash
1/2 avocado
1/4 to 1/2 cup water (start with 1/4, add more if needed)
1 tbs lemon or lime juice
1 clove garlic
dash of salt
1 tsp cumin
dash or more of cayenne
you can also add paprika, a bit of any type of chile pepper, and/or a dash of olive oil if needed

Blend til smooth

Makes 2 to 3 servings

[Autumn]

I made Pixie's zucchini pickles with both zucchini and yellow crooknecks. Not being curry fan, I halved the amount of curry called for. They were very good.

[amy's-goin'-raw!]

Pixie,

That sounds like a yummy recipe. Do you know if you can use other veggies with this pickling juice?

Thanks~

[PixieGreen]

Amy, there are no rules in my kitchen. :) Why not try?

Christa

[Mommax4]

Normally, I make this with zucchini, but I'm sure it would be good with squash and unfortunately, I never measure, so add or subtract spices/etc based on your preference.

1 cup squash
1/2 avocado
1/4 to 1/2 cup water (start with 1/4, add more if needed)
1 tbs lemon or lime juice
1 clove garlic
dash of salt
1 tsp cumin
dash or more of cayenne
you can also add paprika, a bit of any type of chile pepper, and/or a dash of olive oil if needed

Blend til smooth

Makes 2 to 3 servings

I'm going to have to give this a try...very yummy sounding! :) Thanks!!

[VeggieMel]

Thanks for all the great ideas!!

[amy's-goin'-raw!]

Christa,

No Rules, YEAH!!!!! Woooohoooo!!!!!! I'm doin' it, I'm gonna pickle all my veggies in that yummy juice, yes I am!!!!!! The caulifower first!

VeggieMel,

Thanks for starting this thread. I am getting lots of new ideas.

->going to the kitchen now<-

[tracyinfo]

I pickle beets, cucumber and zucchini all the time. Sometimes, I add onion and garlic. The garlic needs to be slivered (at least in my opinion). I have seen pickled carrots and green beans at the farmers market, but have never tried it myself.


Pixie,

That sounds like a yummy recipe. Do you know if you can use other veggies with this pickling juice?

Thanks~

[amy's-goin'-raw!]

I pickle beets, cucumber and zucchini all the time. Sometimes, I add onion and garlic. The garlic needs to be slivered (at least in my opinion). I have seen pickled carrots and green beans at the farmers market, but have never tried it myself.

Nice to know my lack of "rule" observance will work out in the long run :D