Pickled Squash
Brighten up your condiments game with this vibrant and tangy Pickled Squash recipe! Perfectly crisp slices of yellow squash or zucchini are submerged in a flavorful brine of white vinegar, sugar, and aromatic spices like garlic and black peppercorns. This quick-pickling method takes just 15 minutes of prep time and allows the squash to soak up the zesty flavors, with optional dill sprigs adding a fresh, herbaceous note and a sprinkle of red chili flakes offering a fiery kick. Whether you're topping burgers, enhancing charcuterie boards, or enjoying them straight out of the jar, these pickled squash slices are a versatile and delicious addition to your kitchen. Plus, they store beautifully in the refrigerator for up to two weeks—perfect for meal prep and snacking alike!
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Recipe Information
Ingredients
- 4 cups (sliced) Yellow squash or zucchini
- 1 cup White vinegar
- 1 cup Water
- 1 cup Granulated sugar
- 1.5 tablespoons Salt
- 2 cloves (sliced) Garlic
- 1 teaspoon Black peppercorns
- 3 sprigs Dill sprigs (optional)
- 0.5 teaspoon Red chili flakes (optional for heat)
Instructions
1. Wash and dry the yellow squash or zucchini. Trim the ends and slice the squash into thin discs, about 1/8-inch thick.
2. In a medium saucepan, combine the white vinegar, water, granulated sugar, and salt. Add the sliced garlic, black peppercorns, and optional red chili flakes. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt.
3. While the brine heats, sterilize a quart-sized jar (or two pint-sized jars) by washing it thoroughly and rinsing with hot water.
4. Pack the sliced squash tightly into the sanitized jar(s), layering in the dill sprigs if using.
5. Once the brine reaches a boil, carefully pour it over the squash slices, ensuring the liquid fully submerges the squash. Use a spoon to press down on the squash if needed to pack it tightly.
6. Let the jars cool to room temperature. Once cooled, seal the jars with lids and refrigerate for at least 24 hours to allow the flavors to develop.
7. Pickled squash is ready to enjoy after 24 hours and can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1094 mg | 48% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 26.5 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 179 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
