Pickled Squash

Brighten up your condiments game with this vibrant and tangy Pickled Squash recipe! Perfectly crisp slices of yellow squash or zucchini are submerged in a flavorful brine of white vinegar, sugar, and aromatic spices like garlic and black peppercorns. This quick-pickling method takes just 15 minutes of prep time and allows the squash to soak up the zesty flavors, with optional dill sprigs adding a fresh, herbaceous note and a sprinkle of red chili flakes offering a fiery kick. Whether you're topping burgers, enhancing charcuterie boards, or enjoying them straight out of the jar, these pickled squash slices are a versatile and delicious addition to your kitchen. Plus, they store beautifully in the refrigerator for up to two weeks—perfect for meal prep and snacking alike!

Nutriscore Rating: 41/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 8

Ingredients

• 4 cups (sliced) Yellow squash or zucchini
• 1 cup White vinegar
• 1 cup Water
• 1 cup Granulated sugar
• 1.5 tablespoons Salt
• 2 cloves (sliced) Garlic
• 1 teaspoon Black peppercorns
• 3 sprigs Dill sprigs (optional)
• 0.5 teaspoon Red chili flakes (optional for heat)

Directions

Step 1

1. Wash and dry the yellow squash or zucchini. Trim the ends and slice the squash into thin discs, about 1/8-inch thick.

Step 2

2. In a medium saucepan, combine the white vinegar, water, granulated sugar, and salt. Add the sliced garlic, black peppercorns, and optional red chili flakes. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt.

Step 3

3. While the brine heats, sterilize a quart-sized jar (or two pint-sized jars) by washing it thoroughly and rinsing with hot water.

Step 4

4. Pack the sliced squash tightly into the sanitized jar(s), layering in the dill sprigs if using.

Step 5

5. Once the brine reaches a boil, carefully pour it over the squash slices, ensuring the liquid fully submerges the squash. Use a spoon to press down on the squash if needed to pack it tightly.

Step 6

6. Let the jars cool to room temperature. Once cooled, seal the jars with lids and refrigerate for at least 24 hours to allow the flavors to develop.

Step 7

7. Pickled squash is ready to enjoy after 24 hours and can be stored in the refrigerator for up to 2 weeks.

Nutrition Facts

Serving size	(716.9g)

Amount per serving	% Daily Value*
Calories	821.9

Total Fat 0.2g	0%
Saturated Fat 0.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 10636.7mg	0%
Total Carbohydrate 203.9g	0%
Dietary Fiber 0.9g	0%
Total Sugars 200.2g
Protein 0.6g	0%

Vitamin D 0IU	0%
Calcium 55.6mg	0%
Iron 0.5mg	0%
Potassium 244.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.2%

Protein: 0.3%

Carbs: 99.5%