Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Hands-on Time
11 Mins
Total Time
2 Hours 14 Mins
Serves 12 (serving size: about 1/4 cup)

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

How to Make It

Step 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.

Step 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.

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

Ratings & Reviews

dogwoman52's Review

June 21, 2012
It would be good if you use corn syrup instead or sugar water

Bikerann's Review

June 10, 2012
Finally, a way to use all that summer squash and zucchini! Next time I will add a little bet more red pepper. Very easy to prepare and taste great.

ellengoldman's Review

May 28, 2012
Easy to prepare and delicious! Great as a side dish, or on hamburgers and other sandwiches.

erikisst's Review

May 18, 2012
I have this new found love for squash and lucky me it's just at the right time of the year! I saw this recipe and had to try it. I am SO GLAD I did! Super tasty and really easy to make. After I tasted it I decided to take it to a housewarming party tonight. I know it will be a hit!