Pickled Squash

Summer squash can be found in many varieties including: banana, crookneck, pattypan, and zucchini. The small, young ones are often he tastiest and offer less stringy flesh and smaller seeds. Look for a squash that is bright, glossy, and firm.


1 cup water
3 cups white wine vinegar
1/2 cup sugar
1 tsp cumin seed
1 tsp coriander seed
1 tsp crushed red pepper
1 tsp white pepper
1/2 tsp  cloves
1 bay leaf
6 cloves of garlic,peeled
1 cup sliced carrots
1 cup sliced onions
2 cups sliced summer squash

Bring the vinegar, water, sugar, and spices to a boil. In succession, add the carrots, onions, and squash, leaving 2 to 3 minutes between the addition of each vegetable. Remove from the heat and let cool. Store in the refrigerator.