Summer Squash Refrigerator Pickles
- Total Time
- These will keep for 2 months in the refrigerator.
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (12 servings)
37 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 161 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
Nikki
I doubled the sugar, increased the garlic cloves, and added whole cardamom pods to the spice mix. Delicious.
Jim
This is simple and fantastic. I use crookneck, zucchini, and radishes, and sometimes a little onion.
Bluewaters
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.
Calandra
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.
Do you need the sugar for the pickling to work?
Bluewaters
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.
Mhd
Loved the minimal amount of sugar, myself. They were plenty sweet imho.
Gale
Trying this in the refrigerator for a few days....and will see what happens
Jim
This is simple and fantastic. I use crookneck, zucchini, and radishes, and sometimes a little onion.
Nikki
I doubled the sugar, increased the garlic cloves, and added whole cardamom pods to the spice mix. Delicious.
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