Zucchini Squash Pickles with Ginger and Lemongrass
Elevate your pickling game with these vibrant and tangy Zucchini Squash Pickles with Ginger and Lemongrass. This quick-pickle recipe combines crisp zucchini and yellow squash with aromatic slices of fresh ginger, fragrant lemongrass, and a zesty brine infused with mustard seeds, red pepper flakes, and garlic. The addition of fresh dill offers a classic herbaceous note, while the tangy-sweet brine strikes the perfect balance of bold flavors. Ideal for garnishing sandwiches, topping salads, or serving alongside your favorite charcuterie board, these refrigerator pickles are as versatile as they are irresistibly delicious. With just 30 minutes of prep and cook time, this recipe delivers a refreshing twist on traditional pickling, offering a simple yet flavorful way to preserve summer's bounty.
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Recipe Information
Ingredients
- 3 medium Zucchini
- 3 medium Yellow squash
- 1 2-inch piece Fresh ginger
- 2 Lemongrass stalks
- 2 cups White vinegar
- 1 cup Water
- 1 cup Granulated sugar
- 2 tablespoons Kosher salt
- 1 teaspoon Mustard seeds
- 0.5 teaspoons Red pepper flakes
- 3 Garlic cloves
- 4 sprigs Fresh dill
Instructions
Wash and trim the ends of the zucchini and yellow squash. Slice them into thin rounds or spears depending on your preference.
Peel the ginger and slice it into thin coins. Trim the lemongrass stalks and smash them gently with the flat side of a knife to release their aroma.
In a medium saucepan, combine white vinegar, water, granulated sugar, and kosher salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt are completely dissolved.
Add the mustard seeds, red pepper flakes, and smashed garlic cloves to the saucepan. Stir to combine, then remove the brine from the heat.
Divide the zucchini, yellow squash, ginger slices, lemongrass stalks, and fresh dill evenly among sterilized jars.
Carefully ladle the hot brine into the jars, ensuring the vegetables are fully submerged. Leave about half an inch of space at the top of each jar.
Seal the jars tightly with lids. Let them cool to room temperature before transferring to the refrigerator.
Allow the pickles to rest in the refrigerator for at least 24 hours before enjoying to allow the flavors to meld. They will keep in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9176 mg | 399% | |
| Total Carbohydrate | 309.9 g | 113% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 259.0 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4127 mg | 88% | |
*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.
