Pickled Baby Squash Recipes

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PICKLED BABY SQUASH



Pickled Baby Squash image

Provided by Bon Appétit Test Kitchen

Categories     Vegetable     Appetizer     Side     Vegetarian     Quick & Easy     Backyard BBQ     Squash     Zucchini     Summer     Healthy     Vegan     Bon Appétit     Fat Free     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 quart

Number Of Ingredients 7

1 pound baby squash or zucchini
6 sprigs fresh dill, divided
6 garlic cloves, smashed
1 cup apple cider vinegar
1 tablespoon black peppercorns
1 tablespoon kosher salt
1 teaspoon sugar

Steps:

  • Thinly slice squash into coins. Place squash, 3 dill sprigs, and garlic in a 1-quart jar. Bring vinegar, peppercorns, salt, sugar, remaining 3 dill sprigs, and 1 cup water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour into jar with squash mixture. Cover, let cool slightly, and chill. Serve within 2 weeks.

SUMMER SQUASH REFRIGERATOR PICKLES



Summer Squash Refrigerator Pickles image

With its spongy texture, summer squash will soak up the spicy flavors in this mix. Experiment with other spices if you wish. I like to use a mix of yellow squash and zucchini. Add the pickled squash to salads, use it as a relish or as a condiment with grains, meat or fish.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, snack, side dish

Yield 2 pints, serving 12

Number Of Ingredients 11

1 cup apple cider vinegar
1 cup water
2 tablespoons raw brown (turbinado) sugar
1 teaspoon kosher salt
2 large garlic cloves, cut in half lengthwise
1 teaspoon black peppercorns
2 teaspoons coriander seeds
2 teaspoons mustard seeds
2 dried red peppers
Several sprigs fresh dill (optional)
1 pound mixed zucchini and yellow squash, sliced thin

Steps:

  • In a small saucepan combine cider vinegar, water, brown sugar, salt and garlic cloves. Bring to a boil, reduce heat and simmer 2 minutes.
  • Meanwhile, divide spices and optional dill sprigs between 2 pint jars or use 1 quart jar. Pack sliced zucchini into the jars, leaving 1/2 inch head space below the rim of the jar.
  • Use hot, sterilized jars. If using pint jars, divide garlic that is in the vinegar mixture between the 2 jars. Pour in the hot vinegar mixture, leaving 1/2 inch below the rim of the jar. Push the squash down into the liquid to cover completely. Seal the jars and leave to cool, then refrigerate for up to 2 months. For best results, don't open for 2 days.

Nutrition Facts : @context http, Calories 44, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 164 milligrams, Sugar 4 grams

SO-SWEET SQUASH PICKLES



So-Sweet Squash Pickles image

These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 cups.

Number Of Ingredients 9

3 small yellow summer squash, thinly sliced
1 large sweet red pepper, cut into 1/4-inch strips
1 medium onion, chopped
1 tablespoon salt
1 cup sugar
3/4 cup white vinegar
3/4 teaspoon mustard seed
3/4 teaspoon celery seed
1/4 teaspoon ground mustard

Steps:

  • Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain., In a large saucepan, combine remaining ingredients; bring to a boil, stirring to dissolve sugar. Add vegetables; return to a boil. Remove from heat; cool completely., Transfer to a covered container; refrigerate, covered, at least 4 days before serving. May be stored in refrigerator up to 3 weeks.

Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 1g protein.

PICKLED BABY SQUASH



Pickled Baby Squash image

Provided by Ruth Cousineau

Categories     Onion     Side     Vegetarian     Backyard BBQ     Dinner     Vinegar     Squash     Healthy     Vegan     Maple Syrup     Boil     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 6 cups

Number Of Ingredients 8

2 1/2 pounds baby summer squash
1 medium onion, cut crosswise into 1/4-inch-thick rings
2 cups cider vinegar
1 cup water
1/2 cup pure maple syrup (preferably dark amber)
1 teaspoon mustard seeds
8 whole allspice, slightly crushed
1/4 teaspoon hot red pepper flakes

Steps:

  • Blanch squash and onion in a medium pot of well-salted boiling water 2 minutes. Immediately transfer with a slotted spoon to an ice bath to stop cooking. Let stand until cool, then drain and transfer vegetables to a large glass or ceramic bowl.
  • Bring remaining ingredients with 4 teaspoon salt to a boil in a nonreactive medium saucepan, then pour over vegetables. Put a plate with a 3-pound weight (such as 2 large cans) on top to keep vegetables submerged.
  • Cool, then chill (with weight) at least 3 days for flavors to develop.

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