Spicy Squash Pickles

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


Serves 12 (serving size: about 1/4 cup)
Total time: 2 Hours, 14 Minutes

Recipe from

Cooking Light

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


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


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.


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