Pickled Squash with Lemon Grass
Notes: Discard tough lemon grass as you eat the pickled squash.
How to Make It
Step 1
1
With a vegetable peeler, pare skin from squash and discard; cut squash in half and scoop out and discard seeds. Cut squash into matchstick-size pieces (1/4 in. by 1/4 in. by 2 in.).
Step 2
2
Rinse lemon grass and pull off tough outer layers. Cut off stem ends and coarse leaves. Cut stalks into 1-inch pieces.
Step 3
3
In a 1-quart glass measure, stir together lemon grass, vinegar, sugar, and peppercorns. Heat in a microwave oven at full power (100%) until mixture boils, 3 to 4 minutes total. At once, add squash, and let stand until tender-crisp to bite, about 15 minutes.
Step 4
4
Serve, or chill airtight up to 1 week.
Ingredients
3/4 pound butternut squash
6 stalks fresh lemon grass (about 1/2 pound total)
2 cups seasoned rice vinegar
2 tablespoons sugar
1 teaspoon black peppercorns
