Description
These Sweet Yellow Squash Pickles are a delightful and tangy condiment that adds a burst of flavor to any dish. Quick and easy to make, these refrigerator pickles are perfect for summer squash season.
Ingredients
Scale
Yellow Squash Mixture:
- 4 cups thinly sliced yellow squash
- 1 cup thinly sliced sweet onion
- 1 tablespoon kosher salt
Pickling Liquid:
- 1 ½ cups white vinegar
- ¾ cup granulated sugar
- ½ teaspoon ground turmeric
- ½ teaspoon mustard seeds
- ½ teaspoon celery seeds
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare Squash and Onions: Combine sliced yellow squash and onions in a bowl, sprinkle with salt, and let sit for 1 hour.
- Rinse and Drain: Rinse the squash mixture thoroughly and drain well.
- Make Pickling Liquid: In a saucepan, combine vinegar, sugar, turmeric, mustard seeds, celery seeds, and red pepper flakes. Bring to a boil.
- Simmer: Add drained squash and onions to the saucepan, simmer for 5 minutes.
- Jar the Pickles: Transfer vegetables to clean jars using a slotted spoon.
- Add Liquid: Pour hot pickling liquid over the vegetables.
- Cool and Refrigerate: Let pickles cool to room temperature, then refrigerate. Flavor develops after 24 hours.
Notes
- Great on burgers, sandwiches, or as a side.
- Substitute zucchini for yellow squash.
- For a spicier version, add more red pepper flakes or jalapeño slices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: ¼ cup
- Calories: 40
- Sugar: 7g
- Sodium: 290mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
