Pickled Squash
Yield: 24 servings
This delightfully fresh Pickled Squash recipe is an easy homemade condiment that includes a touch of heat. It's a great way to take advantage of an abundant harvest of summer squash!
Ingredients
- 9 sprigs fresh cilantro
- 3 large cloves garlic, halved
- 1 tablespoon mixed peppercorns
- 1½ teaspoons coriander seeds
- 1 tablespoon crushed red pepper flakes
- 1½ pounds yellow squash and zucchini, sliced into thin rounds
- ⅓ cup thinly sliced sweet yellow onion
- 1¼ cup apple cider vinegar
- 1¼ cup water
- 2 teaspoons Morton kosher salt
- 2½ tablespoons 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.
Notes
To store: Store pickled squash in a glass jar with a tight-fitting lid. Refrigerate it and it will keep well for up to 2 months. Make sure the brine is always covering the squash and zucchini to prevent spoilage. And don't let it sit out in direct sunlight or heat.
Recipe shared with permission — from the book Smitten with Squash, written by Amanda Paa of Heartbeet Kitchen.
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.