Spicy Squash Pickles

Need a new garnish for that Bloody Mary? Perhaps a little zest for your sandwich? 

-1 1/2 # yellow squash - sliced thin, or with a mandolin like this one

-1/2 bunch cilantro

-6 large garlic cloves - cut in half

-1 tablespoon black peppercorns

-2 teaspoons coriander seeds

-1 tablespoon chili flakes

-1/2 medium yellow onion - sliced thin, or with a mandolin

-1/2 red jalapeño sliced thin, or with mandolin

-1 1/4 cup apple cider vinegar

-1 1/4 cup water

-1 tablespoon salt

-3 tablespoons honey

Method:

1. combine squash, cilantro, garlic, peppercorns, coriander, chili flakes, onion, and jalapeno -set aside while you work on liquids

2. over medium heat, boil together vinegar, water, salt, and honey - once it’s boiling, turn heat off while you assemble jars or container

3. you could either use 3-4 pint jars , or a larger 2 quart jar for everything. divide veggie mixture into jars, then pour hot mixture until completely covered (you may need to push the veggies down so brine covers)

4. cover or place lid on jars and throw in fridge for around 6 hours to help the flavors meld. these will keep for around 2 months!

*If you’re not excited about spice, reduce the chili flakes, and omit the jalapeño!