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.
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Bhupinder Singh
[email protected]Overall, I thought this recipe was just okay. I wouldn't make it again.
Daniella Agabi
[email protected]The pickles were a bit too crunchy for my taste. I would recommend cooking them for a bit longer next time.
Killua Laya
[email protected]The pickles were a bit too sour for my taste. I would recommend using less vinegar next time.
2Dreams
[email protected]I found that the pickles were a bit too sweet for my taste. I would recommend using less sugar next time.
Nakaggqa Justine
[email protected]These pickles are a bit time-consuming to make, but they're definitely worth the effort.
khalid anwar.m
[email protected]I'm not a big fan of pickles, but I really enjoyed these. They're not too sour and they have a nice crunch.
Saim Islam
[email protected]These pickles are a great way to add some extra flavor to your next party or potluck.
Owolewa Olaleye
[email protected]I love the way these pickles look in a jar. They're so colorful and inviting.
Ashley Wands
[email protected]These pickles are a great way to use up leftover squash. They're also a great addition to a gift basket.
Jada Marcum
[email protected]I've been making these pickles for years and they're always a crowd-pleaser. Everyone loves them!
Mduh Ntuli
[email protected]These pickles are the perfect combination of sweet, sour, and crunchy. I love them!
Isei Sayir
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of squash. But I'm so glad I did! These pickles are delicious!
Tony James
[email protected]These pickles are a great way to add some extra flavor to your meals. I like to add them to sandwiches, salads, and even omelets.
Ewan Potat
[email protected]I love that this recipe uses vinegar instead of oil. It makes the pickles much healthier.
Andre Kroukamp
[email protected]These pickles are so addictive! I can't stop snacking on them. They're the perfect balance of sweet and sour.
Syedaqib Shah
[email protected]I've made these pickles several times now and they're always a hit. They're the perfect addition to a charcuterie board or antipasto platter.
harry samuel
[email protected]These pickles are a great way to use up extra squash from the garden. I had a bumper crop this year and was looking for a way to preserve them. This recipe was perfect!
Roma Shul
[email protected]I was pleasantly surprised by how easy this recipe was to follow. I'm not a very experienced canner, but I was able to make these pickles without any problems. They turned out great!
The Quiet Gamer
[email protected]These pickled baby squash are a delightful treat! The tangy vinegar and sweet sugar create a perfect balance of flavors, while the squash retains a slight crunch. I served them as a side dish with grilled chicken and they were a hit!