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.
Ingredients
- 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
- Nutritional Information
Nutritional analysis per serving (12 servings)
29 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 0 grams protein; 199 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 pints, serving 12
Preparation
- 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.
- To sterilize jars, submerge in a pot of water, either with a rack or a towel on the bottom (I used a pasta pot with an insert), bring to a boil and boil 5 to 10 minutes. Using jar grips, carefully remove from hot water bath, tip out water, and place on a towel.
Dining and Cooking