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

Serve these pickles with cocktails or with grilled poultry or fish. This recipe makes four (one-pint) jars—enough to keep and give away to friends and neighbors.

Recipe by Cooking Light July 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
8 cups (serving size: 1/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook green beans in boiling water 1 minute. Drain and plunge beans into ice water; drain.

    Advertisement
  • Combine rice vinegar and next 3 ingredients (through salt) in a medium saucepan; bring to a boil. Cook until sugar dissolves.

  • Combine beans, squash, and remaining ingredients in a large bowl. Pour hot vinegar mixture over squash mixture. Toss well. Cover and refrigerate 8 hours, stirring occasionally.

  • Note: Squash mixture can be evenly divided among 4 (1-pint) jars. Store in refrigerator up to 1 week.

Nutrition Facts

86 calories; calories from fat 2%; fat 0.2g; poly fat 0.1g; protein 0.5g; carbohydrates 21.1g; fiber 0.4g; iron 0.4mg; sodium 385mg; calcium 13mg.
Advertisement