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serindeI still have some of last week's soup yet, and three winter squashes staring accusingly at me, so it seemed that the traditional way to deal with this was to put some in pickle. Therefore:
1. Peel, eviscerate, and cube 1 butternut squash.
2. Peel, eviscerate, and cube 1/2 acorn squash. Peeling raw acorn squash really, really sucks.
3. You now have about 8 c., or a little under 3 lbs, of orange vegetable. Put it in a bowl.
4. Put in a saucepan 3 c. cider vinegar, 2 c. water, 2 c. sugar, 20 peppercorns, 15 cloves, 15 allspice berries, and some cinnamon bark. Heat gently while stirring 'til the sugar is dissolved.
5. Let it come to the boil. This will take a bit.
6. Look around for something to put the end result in. There's a 1L mason jar, but what to do with the rest?
7. Start turning out cupboards and fridge and what-not. Put the remaining maraschino cherries in a pyrex bowl, and wash out the 3/4L jar they were in.
8. Take the two empty jars and put them in boiling water to sanitize.
9. Oh, the brine is starting to boil. Let it boil for a few minutes, then turn down to simmer.
10. Find a 3/4L jar that is mostly full of lavender simple syrup. Look around for something else to put that in.
11. Pour out the last bit of Benedictine, from a bottle that you don't even know where it came from but it was at least since you lived in Jersey City. There's only a half-ounce anyways. Wash the bottle.
12. The brine's done. Pour it over the bowl of pumpkin, which makes it more full than the measuring bowl. Oops.
13. Wipe that up.
14. Strain the lavender syrup into the Benedictine bottle. Wash the jar that the syrup had been in.
15. Extract the now-sterilized jars from the pot and put the syrup jar in it instead.
16. Fill up the sterilized jars with pumpkin and brine, and chuck them in the fridge.
17. Drink the Benedictine Shot of Victory.
18. Time passes. I think. I am not sure how long one waits before eating some.
Recipes differ as to whether one cooks the squash before or not. I am trying not, since I don't want mushy things.
1. Peel, eviscerate, and cube 1 butternut squash.
2. Peel, eviscerate, and cube 1/2 acorn squash. Peeling raw acorn squash really, really sucks.
3. You now have about 8 c., or a little under 3 lbs, of orange vegetable. Put it in a bowl.
4. Put in a saucepan 3 c. cider vinegar, 2 c. water, 2 c. sugar, 20 peppercorns, 15 cloves, 15 allspice berries, and some cinnamon bark. Heat gently while stirring 'til the sugar is dissolved.
5. Let it come to the boil. This will take a bit.
6. Look around for something to put the end result in. There's a 1L mason jar, but what to do with the rest?
7. Start turning out cupboards and fridge and what-not. Put the remaining maraschino cherries in a pyrex bowl, and wash out the 3/4L jar they were in.
8. Take the two empty jars and put them in boiling water to sanitize.
9. Oh, the brine is starting to boil. Let it boil for a few minutes, then turn down to simmer.
10. Find a 3/4L jar that is mostly full of lavender simple syrup. Look around for something else to put that in.
11. Pour out the last bit of Benedictine, from a bottle that you don't even know where it came from but it was at least since you lived in Jersey City. There's only a half-ounce anyways. Wash the bottle.
12. The brine's done. Pour it over the bowl of pumpkin, which makes it more full than the measuring bowl. Oops.
13. Wipe that up.
14. Strain the lavender syrup into the Benedictine bottle. Wash the jar that the syrup had been in.
15. Extract the now-sterilized jars from the pot and put the syrup jar in it instead.
16. Fill up the sterilized jars with pumpkin and brine, and chuck them in the fridge.
17. Drink the Benedictine Shot of Victory.
18. Time passes. I think. I am not sure how long one waits before eating some.
Recipes differ as to whether one cooks the squash before or not. I am trying not, since I don't want mushy things.
