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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 11 Minutes
Total: 2 Hours, 14 Minutes

Nutritional Information

Amount per serving
  • Calories: 13
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.7g
  • Carbohydrate: 2.8g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 38mg
  • Calcium: 11mg

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. 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. 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.

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