Summer Squash Pickle
Transform your garden's bounty into a tangy, vibrant treat with this Summer Squash Pickle recipe! Featuring thinly sliced yellow summer squash and red onions, this quick pickle brims with zesty flavors from white vinegar, mustard seeds, celery seeds, and a hint of turmeric. The recipe's simple yet effective technique of salting and brining ensures crisp bites packed with bold, spicy-sweet undertones, thanks to a dash of crushed red pepper flakes. Ready in just 25 minutes of prep and cooking time (plus a brief wait for flavors to meld), these homemade pickles are the perfect way to elevate burgers, sandwiches, charcuterie boards, or salads. Whether you're looking for a creative side dish or a tangy snack, this refrigerator pickle recipe brings seasonal produce to life in the most delicious way!
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Recipe Information
Ingredients
- 4 cups (thinly sliced) yellow summer squash
- 1 cup (thinly sliced) red onion
- 1 tablespoon kosher salt
- 1.5 cups white vinegar
- 0.75 cup granulated sugar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon crushed red pepper flakes
Instructions
Rinse the yellow summer squash and thinly slice it into rounds. Thinly slice the red onion as well. Combine both in a large mixing bowl.
Sprinkle kosher salt over the squash and onion slices, then toss to coat. Allow the mixture to sit for 1 hour at room temperature to sweat out excess moisture. Afterward, rinse well with cold water and drain thoroughly.
In a medium saucepan, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, turmeric powder, and crushed red pepper flakes. Heat the mixture over medium heat, stirring occasionally, until the sugar has fully dissolved.
Remove the saucepan from heat and let the brine cool slightly to room temperature, about 5–10 minutes.
Pack the drained squash and onion slices into clean, sterilized jars, leaving about 1/2 inch of headspace at the top.
Pour the warm brine over the squash and onions, ensuring they are completely submerged. Seal the jars with lids tightly.
Let the pickles cool to room temperature, then refrigerate for at least 24 hours to allow the flavors to develop. For best results, let them pickle for 2–3 days before enjoying.
Store the summer squash pickles in the refrigerator for up to 1 month. Serve as a side dish, topping, or snack!
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1807 mg | 79% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 20.3 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1381 mg | 29% | |
*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.
