It would be good if you use corn syrup instead or sugar water
Spicy Squash Pickles
These summer squashes offer meatier flavor and texture than traditional cucumber pickles.
More From Cooking Light
Total: 2 Hours, 14 Minutes
- 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
- 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.
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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