Tuesday, July 26, 2011

Pickled Peppers, Squash and Fennel

2 small yellow squash
1 med. green bell pepper
1 med. fennel bulb
3 cloves garlic
3/4 c. apple cider vinegar
1 tsp. sugar
1 Tbsp. kosher salt
1 Tbsp. peppercorns

Scrub those veggies. Slice squash into thin coins; remove seeds & pith from bell pepper and slice into strips; remove bottom/center from fennel and slice into "matchstick" strips; peel garlic and cut each clove in half. Toss it all together and place in 1 qt. jar (pictured is 34 oz Ikea jar).

Boil 1 1/4 c. water with the rest of the ingredients. Pour mixture over the veggies, cool slightly, cover and refrigerate. Use within two weeks... Fish tacos, anyone?  They're also great for just plain snacking, like while you're standing in front of the fridge wondering what to make for dinner.

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