Description
A delightful recipe for homemade Sweet and Tangy Yellow Squash Pickles, bringing a crisp and bright flavor to your meals.
Ingredients
Scale
- 4 cups sliced yellow squash (about 3 medium squash)
- 1 cup distilled white vinegar
- 1 cup granulated sugar
- 2 tablespoons kosher salt
- 2 garlic cloves, smashed
- 2 teaspoons mustard seeds
- 1 teaspoon red pepper flakes
Instructions
- Wash the yellow squash thoroughly and slice it into thin rounds, about 1/4 inch thick.
- In a medium saucepan, combine vinegar, sugar, salt, mustard seeds, garlic cloves, and red pepper flakes.
- Bring to a gentle boil over medium heat until the sugar dissolves completely.
- Pack the sliced squash tightly into clean sterilized jars.
- Pour the hot brine over the squash slices until fully submerged, leaving about half an inch at the top for expansion.
- Seal each jar with its lid while warm and let cool at room temperature before refrigerating.
- Allow to marinate in the fridge for at least 24 hours before serving.
Notes
For a healthier version, consider using a natural sweetener instead of granulated sugar.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 70
- Sugar: 15g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg