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Spicy Squash Pickles

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Hands-on time 11 mins
Total time 2 hrs, 14 mins
Yield Serves 12 (serving size: about 1/4 cup)
These summer squashes offer meatier flavor and texture than traditional cucumber pickles.

Ingredients

  • 3/4 pound zucchini, cut into 1/4-inch-thick slices
  • 3/4 pound yellow squash, cut into 1/4-inch-thick slices
  • 2 teaspoons kosher salt, divided
  • 1/2 cup thinly sliced sweet onion (such as Vidalia)
  • 1 cup water
  • 1 cup cider vinegar
  • 1/4 cup maple syrup
  • 1/4 to 1/2 teaspoon crushed red pepper

Nutrition Information

  • calories 13
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.7 g
  • carbohydrate 2.8 g
  • fiber 0.7 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 38 mg
  • calcium 11 mg

How to Make It

  1. Place a wire rack on a baking sheet. Arrange zucchini and squash slices on rack; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Rinse well under cold water; pat dry with paper towels. Place zucchini, squash, and onion in a medium glass bowl.

  2. Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight. Drain or serve with a slotted spoon.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.