Pickled Squash

Name: Pickled Squash
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 24 servings
Ingredients: 9 sprigs fresh cilantro; 3 large cloves garlic; 3 tsp. mixed peppercorns; 1-1/2 tsp. coriander seeds; 3 tsp. crushed red pepper flakes; 1-1/2 lbs. yellow squash and zucchini; ⅓ c. thinly sliced sweet onion; 1-1/4 c. apple cider vinegar; 1-1/4 c. water; 2 tsp. kosher salt; 2-1/2 T. honey

User Reviews

4.4

510 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings
24 servings
Calories
36 kcal
Course
Condiments
Cuisine
American

Pickled Squash

Iris Warren

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This sweet-and-savory pickled squash recipe with red pepper flakes, cilantro, and sweet onions is an easy homemade condiment.

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Ingredients

Servings

9 sprigs fresh cilantro
3 large cloves garlic halved
3 tsp. mixed peppercorns
1-1/2 tsp. coriander seeds
3 tsp. crushed red pepper flakes
1-1/2 lbs. yellow squash and zucchini sliced into thin rounds.
⅓ c. thinly sliced sweet onion
1-1/4 c. apple cider vinegar
1-1/4 c. water
2 tsp. kosher salt
2-1/2 T. honey

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Instructions

In a large glass jar or bowl that holds about 2 quarts, add the cilantro, garlic, peppercorns, coriander, red pepper flakes, zucchini, and onion. Set aside.
In a small saucepan over medium-high heat, bring vinegar, water, salt, and honey to a boil. Pour hot mixture over contents in the jar, pressing down on the vegetables so that brine covers them completely. Let cool on the counter to room temperature. Cover and refrigerate for at least 4 hours, or 2 days for maximum flavor.

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