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20 minute dinner recipes

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Lazy-Day Pickles


From EatingWell:  July/August 1998

The combination of green zucchini and yellow summer squash make attractive pickles.

About 6 cups | Active Time: 30 minutes | Total Time: 4 days



  1. Combine zucchini, squash, onions, 2 tablespoons salt and ice in a large bowl. Place a plate on the vegetables and weight it with a 5-pound object, such as a bag of sugar. Let stand at room temperature for 3 to 4 hours.
  2. Drain vegetables in a colander. Do not rinse.
  3. Combine vinegar, brown sugar, water, mustard seeds, cloves, turmeric, cinnamon stick, celery seeds, crushed red pepper, drained vegetables and remaining 3/4 teaspoon salt in a large nonreactive saucepan. Bring to a boil over high heat. Remove from heat.
  4. Transfer vegetables and liquid to a 2-quart glass or ceramic bowl or jar. Cool to room temperature; cover and refrigerate for at least 4 days to allow flavors to develop.


Per 1/4-cup serving : 31 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 7 g Carbohydrates; 1 g Protein; 1 g Fiber; 3 mg Sodium; 127 mg Potassium

Exchanges: 1/2 other carbohydrate

Tips & Notes