Summer Squash Refrigerator Pickles

Name: Summer Squash Refrigerator Pickles
Yield: 2 pints, serving 12
Cuisine: american
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

By Martha Rose Shulman

Total Time: These will keep for 2 months in the refrigerator.
Rating: 4(65)
Comments: Read comments

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.

Featured in: How to Make Pickles Without Canning

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Ingredients

Yield:2 pints, serving 12

1cup apple cider vinegar
1cup water
2tablespoons raw brown (turbinado) sugar
1teaspoon kosher salt
2large garlic cloves, cut in half lengthwise
1teaspoon black peppercorns
2teaspoons coriander seeds
2teaspoons mustard seeds
2dried red peppers
Several sprigs fresh dill (optional)
1pound mixed zucchini and yellow squash, sliced thin

Ingredient Substitution Guide

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Preparation

Step 1
In a small saucepan combine cider vinegar, water, brown sugar, salt and garlic cloves. Bring to a boil, reduce heat and simmer 2 minutes.
Step 2
Meanwhile, divide spices and optional dill sprigs between 2 pint jars or use 1 quart jar. Pack sliced zucchini into the jars, leaving ½ inch head space below the rim of the jar.
Step 3
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 ½ 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.

Tip

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.

Ratings

4 out of 5

65 user ratings

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Comments

Nikki7 years ago

I doubled the sugar, increased the garlic cloves, and added whole cardamom pods to the spice mix. Delicious.

Jim7 years ago

This is simple and fantastic. I use crookneck, zucchini, and radishes, and sometimes a little onion.

Bluewaters4 years ago

This is a great way to deal with too-many summer squash. I sterilized my jars in an instant pot: Place jars on trivet with 1 c. water, set to manual for 10 minutes. Release however you want--I try to do this several hours in advance, then they can just stay in the instant pot undisturbed until needed. Throw in a spoon, too, and use it to pack the squash.

Calandra4 years ago

I couldn't get over the texture! It really is spongy and nothing like a pickle. Good for those who enjoy eating spongy pickles!

Jay G.4 years ago

Do you need the sugar for the pickling to work?

Bluewaters4 years ago

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