Wow, try this with your abundance of summer squash!
Adapted from Quick Pickles: Easy Recipes for Bold Flavors, by John Willoughby, Chris Schlesinger, and Dan George(Chronicle Books, spring 2001).
piece gingerroot, about 1-inch long peeled and sliced into very thin coins
NUTRITION INFO
Serving Size: 1 (3650) g
Servings Per Recipe:
1
AMT. PER SERVING% DAILY VALUE
Calories: 1523.6
Calories from Fat 29 g2 %
Total Fat 3.2 g4 %
Saturated Fat 0.6 g2 %
Cholesterol 0 mg
0 %
Sodium 14262.6 mg
594 %
Total Carbohydrate
282.1 g
94 %
Dietary Fiber 13.7 g54 %
Sugars 241.2 g964 %
Protein 13.8 g
27 %
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DIRECTIONS
In a large nonreactive bowl, combine the zucchini, onions, chiles, and salt, and let them stand for 1 hour. Drain and rinse twice to remove the salt, then add the raisins and set aside.
In a medium nonreactive saucepan, bring all the remaining ingredients, except the ginger, to a boil over high heat. Reduce the heat to low and simmer for 3 minutes, stirring to dissolve the sugar. Pour the hot liquid over the squash mixture; the squash should be totally covered. Add the ginger to the squash mixture, allow to cool to room temperature, then cover and refrigerate.
These pickles will develop a wonderful flavor within a couple hours of being refrigerated and will keep well, covered and refrigerated, for 3 to 4 weeks. Enjoy!