Quick Pickled Cucumbers, Baby Squash and Sweet Onions
A quick pickle turns these basic cucumbers, baby squash and sweet onions into a flavorful side. Try it next to (or on) a sandwich or to lighten up a heavy main dish.
• 2 small pickling cucumbers or equivalent of English Cucumbers, sliced
• 2 small yellow squash, sliced
• 1 sweet onion, thinly sliced
• 1/2 cup rice wine vinegar
• 1/2 cup apple cider vinegar
• 2 teaspoons kosher sea salt
• ½ teaspoon fresh ground black pepper
• ½ teaspoon celery seed
Prep the cucumbers, baby squash and onions. Place vegetables in a bowl and toss them in the kosher sea salt. Allow to sit covered for approximately two hours. Give them a quick rinse - you do not want to wash off all of the salt - just the excess.
In a stainless sauce pan mix the vinegars, black pepper and celery seed and bring to a boil and stir until until combined - about 1 minute. Allow to cool for about 10 minutes and then pour over the vegetables in a jar or bowl which has a tight fitting cover.
Refrigerate at least 4 hours, but preferably overnight. Serve with your favorite meal.
NOTE: Since this is a quick pickle - they should probably be eaten within a week to 10 days.
Other spices or vegetable can be used depending on what is available and what you prefer.
Zucchini, thinly sliced carrots, red onions, asparagus, banana peppers, etc. Fennel seed, caraway seed, dill weed, dried chili peppers, etc.