Spicy Pickled Squash with Cumin

July 3, 2018

This cumin spiced pickled squash not only created a gorgeous photo in our July/August issue, it’s a simple recipe to make for you and your family at home with so many versatile uses.

Ingredients

4 poundssummer squash

1red onion, sliced

1carrot, peeled into ribbons

4 tablespoonssalt, divided

2 tablespoonscumin seeds

1 teaspoonground cinnamon

1 tablespoonyellow mustard seeds (or brown mustard seeds for a spicier pickle)

1 tablespoonred pepper flakes, more or less to taste

8cloves garlic

6 cupsapple cider vinegar

2 tablespoonshoney

1 1/2 cupwater

Preparation

1. Wash Squash and cut into rounds about 1/4 inch thick. Put rounds into bowl and add red onion and carrot ribbons.

2. Sprinkle with 3 tablespoons salt, toss to combine, and let sit for two hours.

3. Rinse well and drain. Add cumin seeds, cinnamon, mustard seeds, red pepper flakes, and garlic and toss. Pack squash mixture tighty into clean pint jars.

4. Using a non-reactive pot, heat vinegar, honey, remaining 1 tablespoon salt, and water, bringing to a boil.

5. Turn off stove and ladle the liquid over squash, until 1/2 inch from top. Boil 15 minutes to process.