The piquancy of little sweet-and-sour squash helps balance the lavishness of the creamed corn and okra stew. The surprise ingredient here is maple syrup: It adds a more rounded flavor to the pickles than sugar. A mixture of tiny green, yellow, and pattypan squash makes a visual impact, but slices of regular zucchini would be delicious, too.
•If you cant find baby squash, you can substitute small, tender zucchini or yellow squash, cut into 1/2-inch rounds.
•Pickled squash keeps, chilled, 2 weeks.
Recipe information
Total Time
3 days (includes time for flavors to develop)
Yield
Makes about 6 cups
Ingredients
Preparation
Step 1
Blanch squash and onion in a medium pot of well-salted boiling water 2 minutes. Immediately transfer with a slotted spoon to an ice bath to stop cooking. Let stand until cool, then drain and transfer vegetables to a large glass or ceramic bowl.
Step 2
Bring remaining ingredients with 4 teaspoon salt to a boil in a nonreactive medium saucepan, then pour over vegetables. Put a plate with a 3-pound weight (such as 2 large cans) on top to keep vegetables submerged.
Step 3
Cool, then chill (with weight) at least 3 days for flavors to develop.
