You know that saying when life gives you lemons that you got to make lemon-aid? Well I was sort of gifted with more yellow squash than I could eat. So I made my last two pounds of yellow squash into faux sour kraut that isn’t too sour. Actually it taste better than most sour krauts out there and it’s quick and easy to prepare. Two pounds seems like a lot of squash but this shrinks down a lot. This will stay fresh around up to three weeks. My idea of serving size will differ from yours. This makes at least 6 servings.

Ingredients for 6 servings

2 lbs yellow squash – thin spiral cut

1 large sweet onion – sliced very thin on mandolin

1 cup apple cider vinegar

1 Tablespoon dark brown sugar

1 Tablespoon sugar

1 teaspoon sea salt

9 juniper berries – ground

1 teaspoon caraway seeds

1/2 teaspoon yellow mustard seeds

Directions

In a large mixing bowl combine the spiral cut yellow squash and mix well with the thinly sliced onions and set to the side.

In a small bowl combine the vinegar, sugars, salt, juniper berry powder, caraway seeds and mustard seeds and mix well. (you can heat to dissolve sugar and salt but it isn’t necessary because it melts as it sits)

At this point it is easier to put the squash/onion mixture in a gallon zip lock bag and pour the vinegar mixture into the bag. Scrape out anything that didn’t dissolve in the bowl and add it to the squash mixture. Squeeze the bag mixture and squash things around to distribute as best as you can. Squish out as much air as you can and let this sit out on the counter for an hour. The sugar and salt will cook and sweat the squash. It will be delicious on your food.

Add some to a hotdog, or pastrami or whatever you like kraut on.

Enjoy!