4.4 from 510 votes
Pickled Squash
This sweet-and-savory pickled squash recipe with red pepper flakes, cilantro, and sweet onions is an easy homemade condiment.
Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 24 servings
Calories: 36 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 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
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: 24servings
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.