Name: Pickled Summer Squash
Ingredients: 1 pound zucchini or summer squash (about 2 small to medium); 2 dried chili peppers; 2 bay leaves (roughly torn); 1 cup cider vinegar; 1 cup water; 1 tablespoon Kosher or pickling salt; 1 tablespoon sugar (optional); 1.5 teaspoons whole black peppercorns; 1.5 teaspoons mustard seeds; 4 8 oz wide-mouth ball jars and lids

Pickled Summer Squash

Jammin' Crepes

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Course Vegetable Dishes

Servings 4 8 oz wide-mouth jars

Ingredients

1 pound zucchini or summer squash about 2 small to medium
2 dried chili peppers
2 bay leaves roughly torn
1 cup cider vinegar
1 cup water
1 tablespoon Kosher or pickling salt
1 tablespoon sugar optional
1.5 teaspoons whole black peppercorns
1.5 teaspoons mustard seeds
4 8 oz wide-mouth ball jars and lids

Instructions

Wash and trim the squash. Cut into 1/2-inch wide crescent wedges.Pack squash wedges lightly into clean wide-mouth canning jars along with chili peppers and bay leaves.Combine vinegar, water, salt, sugar (if using), peppercorns and mustard seeds in a saucepan and bring to a simmer, stirring occasionally to dissolve salt and sugar and infuse the flavors of the spices. Pour the hot brine into the jars, covering the squash and spices. Allow to cool, then cap with lid and refrigerate.You can enjoy these refrigerator pickles almost immediately. Keep refrigerated. Best enjoyed within 2-3 months. (Recipe #631)

Pickled Summer Squash

Pickled Summer Squash

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