Pickled Squash
Yield: 24 servings
This sweet-and-savory pickled squash recipe with red pepper flakes, cilantro, and sweet onions is an easy homemade condiment.
Equipment
Ingredients
- 9 sprigs fresh cilantro
- 3 large cloves garlic halved
- 3 tsp. mixed peppercorns
- 1-1/2 tsp. coriander seeds
- 3 tsp. crushed red pepper flakes
- 1-1/2 lbs. yellow squash and zucchini sliced into thin rounds.
- ⅓ c. thinly sliced sweet onion
- 1-1/4 c. apple cider vinegar
- 1-1/4 c. water
- 2 tsp. kosher salt
- 2-1/2 T. honey
Instructions
- In a large glass jar or bowl that holds about 2 quarts, add the cilantro, garlic, peppercorns, coriander, red pepper flakes, zucchini, and onion. Set aside.
- In a small saucepan over medium-high heat, bring vinegar, water, salt, and honey to a boil. Pour hot mixture over contents in the jar, pressing down on the vegetables so that brine covers them completely. Let cool on the counter to room temperature. Cover and refrigerate for at least 4 hours, or 2 days for maximum flavor.
Nutrition Information:
Serving: 1 Calories: 36kcal Carbohydrates: 9g Protein: 1g Sodium: 199mg Fiber: 1g Sugar: 7g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.