Community Supported Agriculture and Beer - Cuisine à la Bière Recipe

It’s summer and that means our annual Farmer’s Market and CSA+B makes it’s long awaited return!

This year, we're again challenging ourselves to come up with a beer inspired recipe using some of the fresh produce brought to us by Barden Farm each week. Ultimately you can choose to just drink your beer the traditional way (from a pint glass) but we thought you might want to try cooking (or in this case, pickling) with the beer too!

Brewery Legitimus Dr. Strangehaze NE IPA Quick Pickled Summer Squash

Ingredients

1 – 2 small summer squash, sliced thin

1/2 cup apple cider vinegar

1/4 cup rice or white vinegar

3/4 cup Dr. Strangehaze NE IPA

1/4 cup sugar

2 teaspoons salt

1 small onion or shallot, sliced thin

1 hot pepper, sliced thin (if desired)

2 cloves garlic, sliced thin

3-4 tablespoons fresh dill

2 teaspoons mustard seeds

1 teaspoon whole peppercorns

Preparation

Toss onion and squash in a colander with a tablespoon of salt and let drain for 2 hours or more.

In a small saucepan, bring vinegar, beer, sugar, and salt to a boil until sugar and salt are dissolved. Distribute dill, mustard seeds, peppercorns, hot pepper, and garlic amongst your jars. Layer squash and onions in jars. Carefully pour the pickling liquid over the veggies.

Place a lid on the jar and cool in the fridge. Allow the flavors to combine with the onions for at least 1 hour prior to serving or ideally overnight.

Keeps in the fridge for 2-3 weeks.