Squash, Summer: Marinated

Escabèche is the Spanish technique for cooking something and then cooling it in a vinaigrette. As the cells cool, they absorb the acidity deep into their walls, yielding a flavor that is a richer version of a light pickle. Escabèching works well with fish and poultry, as well as vegetables, because the acidity in the marinade helps stave off bad bacteria for an extra few days. This summer squash version can be kept in the refrigerator for weeks and turned into myriad dishes.