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
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.
Tuck cilantro sprigs into prepared jars. Pack vegetables in jars and gently press to compact.
Ladle vinegar mix into jars, filling to ⅛ inch from top.
Cool 1 hour. Cover tightly and chill 2 days before serving. Refrigerate up to 2 months.