A: Squished squash.

R’s brave return to the Canningvale wholesale markets found me carting a cardboard box full of goodies back to mine a few weeks back. Sitting among the apples, mushrooms and zucchinis were golden-yellow squash– plump and perfect, just screaming to be pickled!

squished-squash-001

Enter the all-accommodating Digby Law’s Pickle and Chutney Cookbook.

Pickled yellow squash (adapted from Pickled Yellow Courgettes)

Ingredients:

8 cups sliced squash

2 cups sliced onions

1 cup diced green capsicum

3 tbsp salt

2 cups cider vinegar

3 1/2 cups sugar

1 tsp celery seed

1 tsp mustard seed (I didn’t have celery seed and doubled the mustard seed)

Combine the vegetables and sprinkle with the salt. Let veggies stand for 1 hour.

Drain well without rinsing.

Combine vegetables with remaining ingredients and boil gently for 10 minutes.

Pack vegetables into hot, clean jars and cover with the hot syrup before sealing.

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Ready to eat in 4 weeks!

We’re off to the wholesale markets tomorrow morning and I am determined NOT to come home with:

– Tomatoes (For real this time. Really, really, really real. Really.)

– Squash (Been there, done that.)

– Peppers

– Over-ripe mushrooms (Way too stressful trying to use everything up before it all goes rancid. Having smelt rancid mushrooms one too many time this is one experience I will gladly miss out on!)

Everything else is fair game! (Especially strawberries, mangoes, pineapples, watermelons and fruit of all manner. YUM!)

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