Photo: Hector Sanchez; Styling: Caroline M. Cunningham 
Hands-on Time
1 Hour
Total Time
2 Hours 40 Mins
Makes 1 qt.

Ribbons of zucchini and squash make up these colorful Zucchini-and-Squash Pickles. These pickles are as beautiful as they are delicious.

How to Make It

Step 1

Cut zucchini and yellow squash lengthwise into 1/8-inch-thick slices, using a mandoline or sharp knife. Spread zucchini, yellow squash, and onion in a single layer on 2 parchment paper-lined baking sheets. Sprinkle with salt. Let stand 1 hour. Transfer to a colander, rinse, and drain. Place in a widemouthed 1-qt. jar, filling to 1/2 inch from top.

Step 2

Bring vinegars to a boil in a medium saucepan over medium heat. Add sugar; cook, stirring constantly, 3 to 5 minutes or until dissolved. Stir in next 3 ingredients. Bring to a boil, immediately remove from heat, and pour over vegetables. Cool 1 hour. Cover and chill 3 days before serving. Refrigerate up to 2 months.

Ratings & Reviews

MagandClive's Review

July 08, 2014
These pickles are super easy to make and they are delicious. Passing this recipe on to my friends!

mpolon123's Review

January 05, 2014
Not only is is beautfiful to look tastes amazing! The veggies are crunchy and the red onions add a tangy sweetness. Great make ahead dish for the holidays or for a party! Have made this 3 times and family and friends have become fans.

Joaniemcl's Review

July 27, 2014

pjofnh's Review

July 20, 2014