Summer Squash Pickles

Name: Summer Squash Pickles
Yield: Makes 6 cups
Ingredients: 2 zucchini; 2 yellow squash; 1 red onion; 2 tablespoons kosher salt or other non-iodized salt; 2 tablespoons kosher salt or other non-iodized salt; 3 to 4 fresh dill sprigs; 2 cups apple cider vinegar or white vinegar; 2 cups apple cider vinegar or white vinegar; ½ cup sugar; 5 small garlic cloves, peeled; ½ teaspoon crushed red pepper flakes; 1 tablespoon mustard seeds; 1 teaspoon celery seeds; ¼ teaspoon black peppercorns

Preparation info

Makes
6
cups

Difficulty
Easy

Appears in

Squash

By Julia Rutland

Published 2019

About

Because these zesty snacks are not traditionally canned in a boiling-water bath, they don’t have the same storage time and must be kept in the refrigerator. The good news is that you don’t have to stress too much about what you store them in—you can use a variety of glass jars. I just use whatever is clean and handy.

Ingredients

2 zucchini
2 yellow squash
1 red onion
2

Snack
Vegan
Gluten-free
Summer

Method

Cut squash and onion into ⅛-inch slices. Place in a large bowl. Add salt, tossing to coat. Let stand 1 hour. Transfer to a colander; rinse and drain well.

Divide squash and onion into 3 (1-pint) canning jars. Place dill sprigs evenly in jars.

Combine vinegar, sugar, garlic, and crushed red pepper flakes in a small saucepan over medium heat. Cook 2 minutes, stirring constantly, u