The combination of green zucchini and yellow summer squash make attractive pickles. Source: EatingWell Magazine, July/August 1998

EatingWell Test Kitchen
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Ingredients

Directions

  • 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 calories; 0.2 g total fat; 3 mg sodium. 117 mg potassium; 6.6 g carbohydrates; 0.6 g fiber; 5 g sugar; 0.6 g protein; 70 IU vitamin a iu; 7 mg vitamin c; 12 mcg folate; 10 mg calcium; 8 mg magnesium;