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Pickled Zephyr Squash

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Zephyr squash is a hybrid variety of summer squash easily recognized by its two-tone coloring. This squash is sweeter and nuttier than traditional squash, with a tender, crisp texture!

Ingredients

  • 1-2 zephyr squash, cut into ¼ inch slices
  • 2 teaspoons salt, divided
  • ⅓ cup onion, thinly sliced (Vidalia or red onion)
  • 1 cup vinegar, apple or white
  • ¼ cup honey
  • ¼-½ teaspoon red pepper flakes

Instructions

  1. Place squash on a plate or baking sheet in a single layer.
  2. Sprinkle with 1 teaspoon salt.
  3. Let stand for 30 minutes.
  4. Rinse well under cold water then pat dry with paper towels.
  5. Place squash and onion in a bowl or jar.
  6. Combine water, vinegar, honey, and red pepper flakes with remaining 1 teaspoon salt in a small pot.
  7. Bring to a boil and pour over squash.
  8. Cover and refrigerate at least 2 hours or overnight.

Source: lemonythyme.com

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