Rating: 5 stars
1 Ratings
  • 5 star values: 1
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Find these mini summer veggies in markets this month. The toy-top shape makes them great for pickling whole. The spicy brine pairs perfectly with the mild squash flavor.

Recipe by Cooking Light June 2013


Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

14 mins
2 days 14 mins
Serves 8 (serving size: about 1/3 cup)


Ingredient Checklist


Instructions Checklist
  • Combine first 12 ingredients in a medium saucepan; bring to a boil, stirring until sugar dissolves. Place 1 1/4 cups of the squash in a 1-quart canning jar; add tarragon, onions, and lemon. Add remaining squash to jar; top with hot vinegar mixture. Cover and seal. Refrigerate 2 days.


Chef'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.

Nutrition Facts

16 calories; fat 0.1g; poly fat 0.1g; protein 0.8g; carbohydrates 3.5g; fiber 0.8g; iron 0.3mg; sodium 75mg; calcium 17mg.