Best 4 Pickled Baby Squash Recipes
Pickled baby squash is a delightful culinary creation that offers a tantalizing blend of flavors and textures. Whether you're seeking a tangy side dish to complement your main course or a delectable snack to enjoy between meals, pickled baby squash is a versatile dish that can cater to your diverse culinary desires. With its ease of preparation and accessibility of ingredients, this recipe is a culinary adventure waiting to be embarked upon. So, gather your ingredients, prepare your palate, and embark on a journey of flavor as we delve into the art of creating pickled baby squash.
Here are our top 4 tried and tested recipes!
PICKLED BABY SQUASH
Provided by Bon Appétit Test Kitchen
Categories Vegetable Appetizer Side Vegetarian Quick & Easy Backyard BBQ Squash Zucchini Summer Healthy Vegan Bon Appétit Fat Free Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Thinly slice squash into coins. Place squash, 3 dill sprigs, and garlic in a 1-quart jar. Bring vinegar, peppercorns, salt, sugar, remaining 3 dill sprigs, and 1 cup water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour into jar with squash mixture. Cover, let cool slightly, and chill. Serve within 2 weeks.
SUMMER SQUASH REFRIGERATOR PICKLES
With its spongy texture, summer squash will soak up the spicy flavors in this mix. Experiment with other spices if you wish. I like to use a mix of yellow squash and zucchini. Add the pickled squash to salads, use it as a relish or as a condiment with grains, meat or fish.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, snack, side dish
Yield 2 pints, serving 12
Number Of Ingredients 11
Steps:
- In a small saucepan combine cider vinegar, water, brown sugar, salt and garlic cloves. Bring to a boil, reduce heat and simmer 2 minutes.
- Meanwhile, divide spices and optional dill sprigs between 2 pint jars or use 1 quart jar. Pack sliced zucchini into the jars, leaving 1/2 inch head space below the rim of the jar.
- Use hot, sterilized jars. If using pint jars, divide garlic that is in the vinegar mixture between the 2 jars. Pour in the hot vinegar mixture, leaving 1/2 inch below the rim of the jar. Push the squash down into the liquid to cover completely. Seal the jars and leave to cool, then refrigerate for up to 2 months. For best results, don't open for 2 days.
Nutrition Facts : @context http, Calories 44, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 164 milligrams, Sugar 4 grams
SO-SWEET SQUASH PICKLES
These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain., In a large saucepan, combine remaining ingredients; bring to a boil, stirring to dissolve sugar. Add vegetables; return to a boil. Remove from heat; cool completely., Transfer to a covered container; refrigerate, covered, at least 4 days before serving. May be stored in refrigerator up to 3 weeks.
Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 1g protein.
PICKLED BABY SQUASH
Provided by Ruth Cousineau
Categories Onion Side Vegetarian Backyard BBQ Dinner Vinegar Squash Healthy Vegan Maple Syrup Boil Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 8
Steps:
- Blanch squash and onion in a medium pot of well-salted boiling water 2 minutes. Immediately transfer with a slotted spoon to an ice bath to stop cooking. Let stand until cool, then drain and transfer vegetables to a large glass or ceramic bowl.
- Bring remaining ingredients with 4 teaspoon salt to a boil in a nonreactive medium saucepan, then pour over vegetables. Put a plate with a 3-pound weight (such as 2 large cans) on top to keep vegetables submerged.
- Cool, then chill (with weight) at least 3 days for flavors to develop.
Tips:
- Choose small and tender baby squash for pickling. These will have the best flavor and texture.
- Use a variety of spices and herbs to flavor your pickled squash. Some good options include garlic, dill, mustard seeds, and red pepper flakes.
- Make sure to sterilize your jars and lids before canning your pickled squash. This will help to prevent spoilage.
- Process your pickled squash in a boiling water bath for the recommended amount of time. This will help to ensure that they are safe to eat.
- Store your pickled squash in a cool, dark place. They will keep for several months.
Conclusion:
Pickled baby squash is a delicious and versatile condiment that can be enjoyed in a variety of ways. They are perfect for adding a tangy flavor to salads, sandwiches, and wraps. They can also be used as a side dish or appetizer. If you are looking for a new and exciting way to enjoy squash, then you should definitely try pickling them.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
