Cooking is Easier Than PaintingPosted: July 16, 2019
The entire two weeks the kitchen was out of commission I did not cook a thing. I missed being able to create something new. Now that the cabinets are done and everything is so clean I was able to do some big time cooking today.
I made a birthday cake for my friend Logan whose big day is tomorrow and will have dinner here with his family, as they are moving out of their house. I also made some quick pickled yellow squash. I may not have a garden this year, as an gave up fighting the deer, but the farmers market has beautiful stuff. Russ and I had some pickled squash at Acme and Russ liked it so much I promised him I would make it. Couldn’t be easier and no canning involved.
Pickled Yellow Squash
4 small yellow squash, washed and cut into thin rounds
1 sweet onion cut into very think slivers
1 red pepper diced into 1/4” squares
1/4 cup of kosher salt
2 cups apple cider vinegar
3/4 cup sugar
1 1/2 t, ground mustard
Put the vegetables in a big bowl and sprinkle all the salt on them. Add ten ice cubes and enough cold water to just over the vegetable and set aside for 30 minutes.
When the time is up pour the vegetables in a colander and rinse with cold water. Pack them into two jars. After five minutes Drain off any liquid still in the jar.
Put the vinegar, sugar and mustard in a small sauce pan and heat up, stirring to dissolve the sugar. Once the sugar is dissolved, take off the heat and let cool for five minutes. Pour over the vegetables in the jars. Top up with more vinegar if needed to bring liquid to the top of vegetables. Cover and place in the refrigerator. Can be eaten in a few hours and will keep in the fridge for three weeks.