Pickled Yellow Summer Squash And Zucchini – a delicious recipe with Ingredients, mix, yellow onion, Kosher salt, cider vinegar, sugar. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
1. Slice the zucchini and squash and onion as thin as possible
2
2. Brine the above mixture: Place in a covered large pot and cover with lots of salt and water. The water should taste very salty. Let sit for 1 hr or more (at this point they taste awesome and you could just serve this)
3
3. Combine the rest of the ingredients and simmer on the stove for 5 minutres. Cool, until warm (hot liquid will cook the veggies and ruin the crunch we are going for).
4
4. After bine as sat for around an hour, dump it - at this point the vegetables should taste excellent.
5
5. Pour vinegar mixture into the pot with vegetables. Cover and let this sit for at least a day. Because we are not jaring and heating, you should not keep these around forever (like they would even last).
154
kcal
Calories
32
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Ingredients:, 1 pound zucchini/summer squash mix, 1 large yellow onion, Kosher salt, and more.
Yes, Pickled Yellow Summer Squash And Zucchini falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
