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

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

Whitney Miller
Recipe by Southern Living November 2013

Gallery

Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
1 hr
total:
2 hrs 40 mins
Yield:
Makes 1 qt.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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