Combine 4 cups 1/8” zucchini slices, 1 cup slivered sweet onion and 3 thinly sliced garlic cloves in a glass bowl. Bring 1 cup white vinegar, ½ cup sugar, ¾ teaspoon crushed red pepper, 1 teaspoon mustard seed and ¾ teaspoon Kosher salt to a boil; pour over zucchini mixture. Cover and chill 24 hours.~Source – Cooking Light
Patti’s Notes: I used summer squash and a 1 quart mason jar. When I poured in the liquid it only went to the half-way point so I brewed up another batch of liquid. It only took a few minutes and wasn’t a big deal, just sayin’…
If you use a glass bowl the veggies would be more spread out and maybe one batch if liquid would be enough. I wanted them in a jar.
OH*MY*GOODNESS, these are super delicious and easy smeasy. Tangy, spicy, a little sweet and a lot of crunchy. Actually these are pretty spicy so if you don’t like the heat you might want to back off a little on the red pepper flakes. I like them as is.
Look out Benihana Chefs, I’m a Summer Squash Samurai
Garlic and onions ready to join the party.
Aren’t they pretty?
Honorable mention: summer squash, garlic and onions from Tonopah Rob’s Vegetable Farm. It doesn't get any fresher than that! http://tonopahrob.com/
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