Name: Quick Pickled Zucchini and Summer Squash
Prep time: 25 min
Total time: 25 min
Cuisine: american
Ingredients: 1 lb patty pan, crookneck or zucchini squash-or enough to fill four small 4 oz jars- (pick squash no bigger in diameter than the width of the jars you will be using).; 1 small onion or shallot, sliced thin; 1 tablespoon salt; 1 garlic clove, sliced – per jar; 1 T fresh dill -per jar; 1 tsp mustard seeds- per jar; 1/2 tsp whole peppercorns- per jar; 1 small red chile, sliced thin; 1/2 cup white vinegar; 3/4 cup water; 1/4 cup rice vinegar (or sub more white vinegar); 1/4 cup sugar; 2 teaspoons salt

Quick Pickled Zucchini and Summer Squash

Preserve summer's bounty with these quick pickled summer squash and zucchini! Add to sandwiches and burgers! #pickled #pickledzucchini

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5 from 1 reviews

Preserve summer’s bounty with these quick pickled summer squash and zucchini! Add to sandwiches and burgers! 30 minutes of hands-on time!

Author: Sylvia Fountaine
Prep Time: 25
Total Time: 25 minutes
Yield: 16 ounces
Category: pickled, preserved
Method: pickled
Cuisine: american
Diet: Vegan

Ingredients

1 lb patty pan, crookneck or zucchini squash-or enough to fill four small 4 oz jars- (pick squash no bigger in diameter than the width of the jars you will be using).

1 small onion or shallot, sliced thin
1 tablespoon salt
1 garlic clove, sliced – per jar
1 T fresh dill -per jar
1 tsp mustard seeds– per jar
1/2 tsp whole peppercorns– per jar
1 small red chile, sliced thin

Pickling Liquid

1/2 cup white vinegar
3/4 cup water
1/4 cup rice vinegar (or sub more white vinegar)
1/4 cup sugar
2 teaspoons salt

Instructions

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.

Notes

These will keep for up to 2-3 weeks.

Nutrition

Calories: 98

Keywords: pickled zucchini, pickled summer squash, zucchini pickles, quick pickled zucchini

Find it online: https://www.feastingathome.com/pickled-summer-squash/