Zucchini-And-Squash Pickles Recipe

Name: Zucchini-And-Squash Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium zucchini (about 12 oz.); 2 medium-size yellow squash (about 12 oz.); 1 red onion, halved and cut into 1/8-inch-thick slices; Parchment paper; 2 1/2 tablespoons kosher salt; 1/2 cup apple cider vinegar; 1/2 cup rice vinegar; 3/4 cup sugar; 1 teaspoon celery seeds; 1 teaspoon mustard seeds; 1/4 teaspoon dry mustard

Servings: persons

2 medium zucchini (about 12 oz.)
2 medium-size yellow squash (about 12 oz.)
1 red onion, halved and cut into 1/8-inch-thick slices
Parchment paper
2 1/2 tablespoons kosher salt
1/2 cup apple cider vinegar
1/2 cup rice vinegar
3/4 cup sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
1/4 teaspoon dry mustard

1
Cut zucchini and yellow squash lengthwise into 1/8-inch-thick slices, using a mandoline or sharp knife. Spread zucchini, yellow squash, and onion in a single layer on 2 parchment paper-lined baking sheets. Sprinkle with salt. Let stand 1 hour. Transfer to a colander, rinse, and drain. Place in a widemouthed 1-qt. jar, filling to 1/2 inch from top.
2
Bring vinegars to a boil in a medium saucepan over medium heat. Add sugar; cook, stirring constantly, 3 to 5 minutes or until dissolved. Stir in next 3 ingredients. Bring to a boil, immediately remove from heat, and pour over vegetables. Cool 1 hour. Cover and chill 3 days before serving. Refrigerate up to 2 months.

175

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium zucchini (about 12 oz.), 2 medium-size yellow squash (about 12 oz.), 1 red onion, halved and cut into 1/8-inch-thick slices, Parchment paper, and more.

Yes, Zucchini-And-Squash Pickles 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.

Zucchini-And-Squash Pickles

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