Hopes, Squashed by Debbie Pelt
I started this recipe a week and a half ago, but since the squash and onion sit in vinegar, I figured this was a sort of “pickling” process. The recipe says it can sit for up to 2 weeks, sealed in the fridge.
The process was very simple – chop up onion and squash and put in a bowl with ice, cook sugar and vinegar together with some spices, and then pour over the squash/onion mixture before sealing in containers and storing in the fridge.
The flavor was…not bad. This wasn’t a favorite, but I didn’t hate it. You definitely can taste the onion, and it’s strangely sour and sweet at the same time. I wasn’t able to eat very much of it, but can see serving this as a side dish.
I wouldn’t make it again. Maybe those who are a big fan of pickled vegetables would enjoy this, but it’s not for me. That being said, I didn’t hate it.
This was not too difficult to make. It involves some chopping of veggies, and boiling sugar and vinegar to make a syrup, but nothing challenging.
Nothing too pricey – mostly veggies, but the recipe also calls for some items that some people won’t have in their kitchens, such as celery seeds and mustard seeds.