Components:
3 calabacita squash*, sliced into 1/4 inch thick rings
1 massive jalapenos halves, thinly sliced
1 small onion, thinly sliced
1/2 teaspoon celery seed
1 tablespoon black peppercorns
1 1/2 tablespoon yellow mustard seeds
1 tablespoon crushed pink pepper flakes
1/2 cup water
2 cups apple cider vinegar
1/3 cup pickling salt or kosher salt or sea salt
Instructions:
Whisk collectively the water, vinegar and salt till the salt is dissolved. (If you happen to simmer the combination as you whisk, the salt could dissolve extra shortly however this isn’t mandatory) Permit to chill to room temperature. Evenly divide all the spices, onion, squash and peppers between 1 pint and 1 quart jars.
Pour within the vinegar combination. Shut the jars. Refrigerate. Permit to take a seat 1 week earlier than consuming. Refrigerate and maintain as much as 6 weeks.
*can substitute zucchini
My ideas:
The opposite day I used to be selecting up my typical groceries and got here throughout an enormous bin of calabacita, or Mexican squash. They appear rather a lot like zucchini however as an alternative of darkish inexperienced, it’s variegated grey-green and white (it seems a bit darker within the image than in actual life) and a bit stubbier. They style rather a lot like zucchini too, besides possibly barely sweeter.
In my pleasure, I purchased a bunch not considering I wouldn’t have time to get to it earlier than leaving on my journey. So I made a decision to show it into a fast pickle that I might get pleasure from a bit now and totally after I get again. Like my zucchini pickles and crookneck squash pickles from some time again, this pickle stays very crisp and solely will get tastier the longer it stays within the brine. I didn’t each water bathtub canning mine as a result of I simply made a small batch and didn’t have time, however that’s effective, these spicy pickles aren’t going to final lengthy anyway.
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