Quick Yellow Squash Pickles
A bumper crop of summer squash means you need to make a couple of jars of these quick summer squash pickles.
Servings 16
Calories 34kcal
Ingredients
- 2 yellow squash sliced (I used 4 small)
- 1 white onion thinly sliced
- 2 tablespoons pickling salt
- 8 dill sprigs
- ½ cup cider vinegar
- ½ cup white wine vinegar
- ½ cup sugar
- 1 teaspoon red pepper flakes
Instructions
- Place the squash, onion, and salt in a colander, toss to coat and place over a bowl. Cover and refrigerate overnight.
- Drain and rinse the squash well. Place in a 1 ½ cup capacity jar (I use a quart jar) with the dill.
- Place the vinegars, sugar, and the red pepper flakes in a saucepan over high heat and stir until the sugar is dissolved. Bring to a boil and cook for about 5 minutes.
- Pour the warm brine over the squash, add a lid to the jar, and store in the refrigerator.
Notes
You can use all yellow squash, all zucchini, or a combination.
These should keep for 3-4 weeks in the fridge. They will keep longer, but the quality may decline, so it is best to eat them within that time frame.
Nutrition
Calories: 34kcal | Carbohydrates: 8g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 876mg | Potassium: 89mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 125IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.2mg