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Pickled Squash with Lemon Grass





Yields
Makes 2 cups; 8 to 10 servings

Notes: Discard tough lemon grass as you eat the pickled squash.

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories77
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 952mg42%
Total Carbohydrate 19g7%

Dietary Fiber 0.5g2%
Protein 0.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.