A simple delicious recipe for Quick Pickled Zucchini and Summer Squash, which only takes 30 minutes of hands-on time before going in your fridge! Use on burgers, sandwiches or as a tasty side!
Come August, there always seems to be an overabundance of summer squash and zucchini in the garden. Here is a way to preserve some of summer’s bounty well into fall with this easy recipe for Quick Pickled Zucchini and Summer Squash!
Add them to burgers and sandwiches for a tasty tangy crunch or simply serve them as a side. They also make great gifts!
The great thing about this recipe is you can use any type of summer squash!
My good friend Jill came over the other day with these beautiful white pattypan squash she grew over the summer.
She came up with the idea of pickling them when had so many she didn’t know what to do with them. She brought them to a gathering and we all thought they were very delicious so I asked her to share the recipe and recreate them here!
I am constantly amazed at what comes out of Jill’s garden. It’s pretty much like her own personal farmer’s market in her backyard.
Jill has been a friend to me for a long time now. Through thick and thin, she’s been steady and constant. She is one of those friends that really doesn’t know how incredible she is, on so many levels.
Which of course, makes her all the more incredible. Her no-nonsense approach to life is refreshing and grounding and I’m often comforted by her practicality.
Her layers run deep, rooted in compassion.
How to pickle zucchini
Start by cutting your summer squash or zucchini.
To get very thin even slices, carefully slice the squash with a mandolin.
Salt and drain the squash beforehand to release water and give the pickles a crunchier texture.
Pick your seasonings! Fresh Dill and Mustard Seeds are a good combination of flavors, but feel free to play around here.
Fill the bottom of jars with whole seeds, garlic and fresh herbs. Play around with your own combination.
Jill uses these cute Weck jars that come in all different sizes.
Thinly sliced onion, garlic and chili peppers add flavor, color and heat.
Chilies not only provide a little spiciness, they add beautiful color!
Layer your squash.
You could add thinly sliced onions in between each layer.
Top with a little fresh dill.
Make a quick pickling liquid with vinegar, water, sugar and salt… and bring to a boil.
Pour the pickling liquid over the squash.
Press the squash down under the liquid.
Seal and refrigerate.
How long will pickled Zucchini last?
These will last 2-3 weeks in your fridge.
What to serve Pickled Zucchini with?
Tasty on sandwiches and burgers, or try on a charcuterie plate!
Using a mandolin, carefully slice the summer squash. If using a knife, make sure to cut pieces as evenly as possible, to the same thickness. Thicker slices will result in a crunchier pickle. Paper-thin will be softer.
Slice the small onion, or shallot. Toss both onion and squash in a bowl with a tablespoon of salt and let drain in a colander or strainer over a bowl for 2 hours or overnight. Pat dry.
Make the pickling solution: In a small pot, bring white wine vinegar, water, rice wine vinegar, sugar, and salt to a boil, stirring until sugar dissolves, let cool slightly.
In each 4 oz jar, add about a tablespoon of fresh dill, a teaspoon of mustard seeds, 1/2 tsp peppercorns, a few slices of chile pepper and sliced garlic cloves. You could also try experimenting with other seeds like whole coriander, cumin, or fennel seed. Then layer the squash and onion in jars, and top off with the pickling liquid.
Press down on the squash. Seal, and let cool in the fridge.