Pickled Squash
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
24 servings
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Calories
36 kcal
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Course
Condiments
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Cuisine
American
Pickled Squash
Description
Pickled Squash brings together thin rounds of yellow squash and zucchini, mingled with fresh cilantro sprigs, halved garlic cloves, and aromatic spices like coriander seeds, peppercorns, and crushed red pepper flakes. The hot brine consisting of apple cider vinegar, water, kosher salt, and honey is poured over this mixture, infusing the vegetables with a balance of sweetness, acidity, and heat. After cooling and refrigerating for a minimum of four hours, or longer for enhanced depth, the squash develops a bright, tangy flavor while preserving a firm, crisp bite instead of becoming soft.
This pickled squash functions well as a zesty topping or side dish alongside grilled meats, sandwiches, or cheese platters. The combination of fresh herbs and warming spices adds complexity, while the honey mellows the sharpness of the vinegar. The method emphasizes layering flavors without long fermentation, suitable for those who want quick pickled vegetables.
For best results, ensure that the squash slices are completely submerged in the brine when starting refrigeration. This recipe is straightforward and requires no special equipment beyond a jar. The pickles keep well in the refrigerator for several weeks, making them useful for meal prepping and enjoying seasonal squash beyond its harvest.
Ingredients
- 9 cilantro sprigs, fresh
- 3 garlic halved, large cloves
- 3 tsp. peppercorn mixed
- 1-1/2 tsp. coriander seeds
- 3 tsp. red pepper flakes crushed
- 1-1/2 lbs. yellow squash sliced into thin rounds
- 1-1/2 lbs. zucchini sliced into thin rounds
- ⅓ c. sweet onion thinly sliced
- 1-1/4 c. apple cider vinegar
- 1-1/4 c. water
- 2 tsp. kosher salt
- 2-1/2 T. honey
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 36 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 36kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Sodium | 199mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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