Pickled Baby Squash

Name: Pickled Baby Squash
Ingredients: 2 1/2 pounds baby summer squash; 1 medium onion, cut crosswise into 1/4-inch-thick rings; 2 cups cider vinegar; 1 cup water; 1/2 cup pure maple syrup (preferably dark amber); 1 teaspoon mustard seeds; 8 whole allspice, slightly crushed; 1/4 teaspoon hot red pepper flakes

8 ingredients

3 steps

Ingredients

2 1/2 pounds baby summer squash
1 medium onion, cut crosswise into 1/4-inch-thick rings
2 cups cider vinegar
1 cup water
1/2 cup pure maple syrup (preferably dark amber)
1 teaspoon mustard seeds
8 whole allspice, slightly crushed
1/4 teaspoon hot red pepper flakes

Directions

1

Blanch squash and onion in a medium pot of well-salted boiling water 2 minutes. Immediately transfer with a slotted spoon to an ice bath to stop cooking. Let stand until cool, then drain and transfer vegetables to a large glass or ceramic bowl.
2

Bring remaining ingredients with 4 teaspoon salt to a boil in a nonreactive medium saucepan, then pour over vegetables. Put a plate with a 3-pound weight (such as 2 large cans) on top to keep vegetables submerged.
3

Cool, then chill (with weight) at least 3 days for flavors to develop.