Spicy Squash Pickles

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
These summer squashes offer meatier flavor and texture than traditional cucumber pickles.

Yield:

Serves 12 (serving size: about 1/4 cup)

Recipe from

Recipe Time

Hands-on: 11 Minutes
Total: 2 Hours, 14 Minutes

Nutritional 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

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

Preparation

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.

Note:

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.

Ruth Cousineau,

June 2012