Pickled Squash with Lemon Grass

Notes: Discard tough lemon grass as you eat the pickled squash.
Makes 2 cups; 8 to 10 servings


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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


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.).

2. Rinse lemon grass and pull off tough outer layers. Cut off stem ends and coarse leaves. Cut stalks into 1-inch pieces.

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.

4. Serve, or chill airtight up to 1 week.

Created date

October 2005

Nutritional Information

Calories 77
Caloriesfromfat 1.2 %
Protein 0.6 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 19 g
Fiber 0.5 g
Sodium 952 mg
Cholesterol 0.0 mg