Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3

These summer squashes offer meatier flavor and texture than traditional cucumber pickles.

Ruth Cousineau
Recipe by Cooking Light June 2012

Gallery

Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Recipe Summary

hands-on:
11 mins
total:
2 hrs 14 mins
Yield:
Serves 12 (serving size: about 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

13 calories; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.7g; carbohydrates 2.8g; fiber 0.7g; cholesterol 0mg; iron 0.2mg; sodium 38mg; calcium 11mg.
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