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

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1998
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Drain vegetables in a colander. Do not rinse.

  • 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.

  • 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 month.

Note: Pickling salt, also called canning salt, produces a clear brine. Do not substitute any other salt.

Nutrition Facts

29.3 calories; protein 0.6g 1% DV; carbohydrates 6.6g 2% DV; exchange other carbs 0.5; dietary fiber 0.6g 2% DV; sugars 5.4g; fat 0.2g; saturated fatg; cholesterolmg; vitamin a iu 69.6IU 1% DV; vitamin c 6.7mg 11% DV; folate 11.5mcg 3% DV; calcium 10.2mg 1% DV; iron 0.2mg 1% DV; magnesium 8.5mg 3% DV; potassium 116.5mg 3% DV; sodium 3.1mg; thiaminmg 2% DV.