So, a few weeks ago, I bought an abundance of summer squash and zucchini at the farmer’s market, because it was $0.50 each, and the squash were each like a foot long… it was the deal of the century. And then I got home, and I was basically like, “Crap. What do I do with all of this squash that I bought?”

So I decided to try pickles… which is sort of ironic because I’ve never actually eaten a pickle before. I know. You may commence judging me now, because I am a poor human being deprived of all good things. Well, I spent 25 years absolutely disgusted by the smell of pickles. But I will qualify that statement by saying that I’ve only been exposed to the limp, puke green commercial pickles. I’ve never had the chance to delight in homemade pickled deliciousness.

Besides, I’m a complete sucker for trying new recipes, and I had been eyeing this recipe for a few months now.

The original recipe calls for yellow or brown mustard seeds, but I used black mustard seeds, which are more pungent than yellow or brown mustard seeds. Black mustard seeds are apparently used mostly in pickling (good to know I was on the right track) and as an aid in causing confusion to their enemies. Watch out, people! I have black mustard seed and I know how to use it!

I bought my mustard seeds from the Savory Spice Shop here in Denver. Savory only has 4 locations here in Denver, but you can order online from them. and there are also spice shops such as Penzey’s that are a national chain.  The advantage of shopping at stores like Savory and Penzey’s is that you can get small amounts of spices, rather than a jar, so you can pay for only the amount of spices you need, as opposed to paying for the packaging. Of course, I buy larger amounts of spices from Savory, for the spices I use often, but when recipes call for whole cumin seeds or some other spice that I don’t use regularly, I’ll buy the amount I need for the recipe instead of buying a jar. Since most spices lose their potency in six months, I try to buy only the amount that I will use in 6 months, and I write the date that I purchased it on the packaging, so I know when the spices should be used by.

I tripled this recipe… because the squash were multiplying in front of me and I needed to do something with them. Consequently I had 2 1-quart canning jars full, plus another quart or so in a bowl, ready to eat.

And let me tell you, I’m glad I made that much… because these pickles ARE FREAKING DELICIOUS. I actually did the fist pump because I was so proud of myself for making something so tasty.

Zucchini and Summer Squash Pickles

Adapted from the Wednesday Chef

Ingredients:

1 pound zucchini and/or summer squash
1 small yellow onion
2 tablespoons kosher salt
2 cups cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons crushed mustard seeds
Scant 1 teaspoon ground turmeric

Preparation:

1. Wash and trim the squash, then slice them one-sixteenth-inch thick; I used my mandoline on it’s thinnest setting, but you can use your sharpest knife and a steady hand to achieve the same effect. Slice the onion very thin as well.

Let me tell you, cutting onions super-thin is super fun. And by “super fun,” I mean “prepare to cry like someone just dropped your only Le Creuset and it shattered into a bazillion pieces.”

Combine the squash and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.

2. While the squash and onions are soaking, combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a saucepan and simmer for 3 minutes.

Set aside until just warm to the touch, or until the squash are done soaking. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.)

3. After about 1 hour, drain the squash and pat dry.

4. Return the squash to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the squash, turning them a brilliant chartreuse color.

Playing in the Kitchenette: Dan Auerbach / The Prowl