Enough with the heavy stuff. Let’s get on to squickles.
I have a garden full of pumpkins, but I’m not growing my own food right now. I am part of a CSA with my friends Ben & Patricia of In Good Heart Farm, so I’m well-supplied with veggies.
Last week we had a LOT of squash in our share, and I’m not complaining because I can do some stuff with squash. I had an idea for pickling squash from the restaurant where I work: Korean food involves pickling a lot of vegetables Americans wouldn’t imagine sinking into brine, so why not squash?
Spoiler alert: Best idea ever. Also, easiest way to use squash I’ve ever encountered!
Even though I just made a great (huge) batch of sauerkraut, I don’t do a lot of food preservation, so my squickles were an extra win. Here’s how I made them.
1 squash, match-sticked on a mandoline. You can cut your squash any darn way you want, I just wanted mine fine.
50/50 solution water and vinegar, enough to cover the squash fully.
2 smashed cloves garlic
2 tablespoons kosher salt.
Combine in a plastic container with a lid and shake/stir until the salt dissolves. Wait a couple hours or refrigerate a few days. Eat on EVERYTHING!
I tossed my squickles with cucumbers and cherry tomatoes for a quick salad (alongside local potato hashbrowns and eggs, oh yeah). I put them on a sandwich with roasted (local) tomatoes and onions and Camembert. I just keep eating them out of the container because they’re that freakin’ good.
You could totally get fancy and use actual pickling spices and can these guys and they’d also be awesome, but I’m not at that point yet. Never fear, you’ll hear about it when I am.