I am really trying to get through the squash I want to save seeds from. Another 20 pounds of them peeled and sliced filled up all the racks of my dehydrator.
Each slice is a quarter inch to three eighths inch thick. I cranked the dehydrator up to 125F and just let it run (it has a fan) in the back of the house.
This morning the squash was not yet crispy dry, but we had stopped to get eggs from our chickens and we had far more than I really wanted to have around the house.
But just the right amount to use the extra to do a batch of pickled eggs. This is not a canned batch to sit in the basement until some point in the future. This is just a hot pack that will sit for about a week before they are ready. I used an old half gallon pickle jar. Basic recipe for pickling like this is equal amounts of vinegar and sugar, along with a tablespoon of salt for every quart of liquid. Sure, I added more to it than that. Hot peppers, garlic, allspice, and a few other things, but if you want to play around with doing this with eggs, have fun.
Well, this evening the squash was crispy dry and the half bushel of squash I fit in the dehydrator all fit into just 2 quart jars. Now THAT is space saving. <grin> The seeds are all drying above the stove too.
