Sunday, November 14, 2010

Saving it for Later: Pickled Cucuzza

One of the things we want to get out of the CSA is practice preserving foods for less plentiful times. Seeing as we've had so much extra Cucuzza squash around the house, as well as plenty of mason jars and vinegar, Guy decided to try his hand at a little quick pickling.

The recipe:
  • Boil 2 c apple cider vinegar, 1 c sugar, dash of garlic and onion powders.
  • Slice Cucuzza and onion. Pack into Mason jars with minced garlic.
  • Pour the boiling liquid into the jars to cover.
  • Apply lids. Let sit until cool. Refrigerate.
  • Enjoy in a few days!

The results:

Not bad at all. In fact, we kind of like them. They turned out much crisper than regular cucumber pickles. They do taste almost entirely of apple cider vinegar (which is not a problem for us) and they also have an odd look to them (but we think that can be fixed by removing the seeds before pickling). This is definitely a project we will try again soon!

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