Quick post as I catch up on projects and emails — bread and butter pickles are my absolute favorite. This recipe is fast, simple, and will leave you with the perfect pickle to throw on sandwiches, mix into salads or deviled eggs, and to eat straight out of the jar with a fork.
Yet again, taking advantage of Dad’s garden. Check out this easy recipe for refrigerator dill pickles. The best part? You don’t need to stick to cucumbers — pickle some squash from the farmer’s market. They are beyond delicious.
I’ll be back soon enough, with plenty of photos and stories of camping with the parents and my two younger, goofier-by-the-day brothers. Actually, by the time this post goes up, I’ll probably be driving back from the mountains, and on my way to a flight back home.
Hope your week is off to a great start! Xo.
Dill Pickled Squash
1-2 jar-sized zucchini or squash
1 cup water
1 cup white vinegar
1 tablespoon mustard seeds
1 tablespoon peppercorns
1 dried red Thai chili
1 green or black Thai chili
1/4 cup salt
1/4 cup sugar
3 cloves garlic
A few slivers of sweet onion
Slice your squash into quarters or eighths, lengthwise, and stuff them into a large mason jar. Throw in the mustard seeds, peppercorns, onions, garlic, and chilis.
Then, in a saucepan over medium heat, combine the water, vinegar, salt, and sugar. Bring the solution to a boil. Once the salt and sugar are entirely dissolved, pour the solution into your jar of squash. You don’t want ANY air in this jar, so fill it right up to the top. Seal the jar, and refrigerate. They should be ready to eat after a day or so, and they’ll keep in the fridge for about two months.
100 g Thai chili peppers
4 cloves garlic, minced
2 medium-sized shallots, minced
15 oz. tomato sauce
2 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons brown sugar
1 tablespoon vegetable oil
Using rubber gloves, remove the stems from the chilis. With a very sharp chef’s knife, mince them down as much as you can.
In a medium saucepan, heat the vegetable oil and sauté the garlic and the shallots over medium heat until brown. Then, add the chilis, tomato sauce, vinegar, and sugar. Cover and let simmer on low for ten minutes.
Using an immersion blender, blend the sauce in a large mason jar until smooth.