4.4 from 510 votes
Pickled Squash
This Pickled Squash recipe blends thinly sliced yellow squash and zucchini with fresh cilantro, garlic, and a mix of peppercorns and spices. The vegetables soak in a hot brine made from apple cider vinegar, water, salt, and honey, developing a tangy and slightly sweet flavor with a spicy kick from red pepper flakes. The squash maintains a crisp texture thanks to the pickling process. It’s a practical way to preserve summer squash, adding a flavorful, crunchy condiment to meals or sandwiches.
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Servings:
24
servings
Calories:
36 kcal
Course:
Condiments
Cuisine:
American
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.
Cup of Yum
Nutrition Information
Serving
1
Calories
36kcal
(2%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Sodium
199mg
(8%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 24 servings
Amount Per Serving
Calories 36
% 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.