Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
8 cups (serving size: 1/4 cup)

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.

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Ratings & Reviews

tlhsammy's Review

August 07, 2012
Made these for a party, everyone loved them! I didn't cook any of the veggies and they were delish 24 hours after making them.

like2cook's Review

May 07, 2009
Delicious and so easy. A good, different way to get extra veggies in the diet. I've used full-sized (not mini) squashes before and quartered them. Just as good. If you use thin green beans, I'd skip the blanching so they don't get too soft.