Pickled Yellow Squash
Bright, tangy, and bursting with flavor, this Pickled Yellow Squash recipe is a vibrant twist on classic pickled vegetables. Perfectly paired with crisp yellow onions, this recipe combines fresh summer squash with a zesty brine infused with mustard seeds, turmeric, and a hint of red pepper flakes for a subtle kick. With just 30 minutes of prep and a quick 24-hour marination, these homemade pickles elevate sandwiches, salads, and charcuterie boards with their bold flavor and eye-catching golden hue. Ideal for canning enthusiasts and anyone looking to preserve the essence of summer, this refrigerator-friendly recipe is as simple as it is satisfying. Enjoy this delicious way to add crunch and zest to your dishes today!
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Recipe Information
Ingredients
- 2 pounds yellow squash
- 1 medium yellow onion
- 2 tablespoons kosher salt
- 2 cups white vinegar
- 0.75 cup granulated sugar
- 1 tablespoon mustard seeds
- 1 teaspoon turmeric powder
- 0.5 teaspoon crushed red pepper flakes
- 1 large garlic clove
- 1 cup water
Instructions
Wash the yellow squash thoroughly, then slice it into thin rounds (about 1/4-inch thick). Peel and slice the onion into thin rings.
Place the squash and onion in a large bowl and sprinkle them with the kosher salt. Toss to coat evenly, then let them sit for 1 hour to draw out excess moisture.
After 1 hour, rinse the squash and onion under cold water to remove the salt. Drain well and set aside.
In a medium saucepan, combine the white vinegar, water, granulated sugar, mustard seeds, turmeric powder, and crushed red pepper flakes. Peel and smash the garlic clove and add it to the saucepan.
Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar.
Pack the squash and onions tightly into sterilized jars, leaving about 1/2 inch of headspace at the top of each jar.
Carefully pour the hot vinegar brine into the jars, ensuring the vegetables are fully submerged. Use a spoon to remove air bubbles and adjust the brine level if necessary.
Seal the jars with lids and allow them to cool to room temperature. Once cooled, refrigerate the jars for at least 24 hours to develop flavor. The pickled yellow squash can be stored in the refrigerator for up to 3 weeks.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 90.7 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1182 mg | 25% | |
*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.
