Above: Fall squash gets a New Mexican twist in this recipe. (from Platter Up, Sept/Oct 2021). Photograph by Douglas Merriam.
Green Chile, Zucchini, and Squash Pickles
Mild-flavored squashes get a welcome kick with freshly harvested green chiles and jalapeños. Try these pickles piled on a fried chicken sandwich or with some of the brine in a classic Bloody Mary. You can process the jarred pickles for storage (or Christmas presents!) using the tips from New Mexico State University.
2 medium zucchini (about 12 ounces), sliced in ⅛-inch rounds
2 medium yellow summer squash (about 12 ounces), sliced in ⅛-inch rounds
1 small red onion (about 4 ounces), halved and cut into ⅛-inch-thick slices
1 large New Mexico green chile, sliced across in ¼-inch rings, then seeded
2 large jalapeños, stemmed, sliced across in ¼-inch rings, then seeded
2½ tablespoons kosher salt
1¼ cup apple cider vinegar
1¼ cup water ⅓ cup sugar
1 teaspoon celery seed
1 teaspoon mustard seeds
1 tablespoon black peppercorns
1½ teaspoons toasted coriander seeds
1 tablespoon red pepper flakes
6 cilantro stems with leaves
Makes approximately 1 quart + 1 pint
INSTRUCTIONS
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Place zucchini, yellow squash, onion, chile, and jalapeños in a large bowl and toss with salt. (Using gloves protects
your hands from the fiery capsaicin.) Let stand 1 hour. Transfer to a colander, rinse, and drain well. -
Meanwhile bring vinegar, water, and sugar to a boil and stir until sugar is dissolved. Turn off the heat and stir in spices.
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Tuck cilantro sprigs into prepared jars. Pack vegetables in jars and gently press to compact.
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Ladle vinegar mix into jars, filling to ⅛ inch from top.
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Cool 1 hour. Cover tightly and chill 2 days before serving. Refrigerate up to 2 months.