Lazy-Day Pickles

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From: EatingWell Magazine July/August 1998

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

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 1 pound zucchini, (2 medium), cut into 1/4-inch slices
  • 1 pound yellow squash, (2 medium), cut into 1/4-inch slices
  • 3 medium onions, sliced
  • 2 tablespoons plus 3/4 teaspoon pickling salt, divided (see Note)
  • 2 cups crushed ice
  • 1 cup plus 2 tablespoons cider vinegar
  • 1/2 cup packed light brown sugar
  • 1/2 cup water
  • 1 1/2 teaspoons mustard seeds
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon turmeric
  • 1/2 cinnamon stick
  • 1/4 teaspoon celery seeds
  • 1/8 teaspoon crushed red pepper

Preparation

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  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.
  • 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 information

  • Serving size: 1/4 cup
  • Per serving: 29 calories; 0 g fat(0 g sat); 1 g fiber; 7 g carbohydrates; 1 g protein; 12 mcg folate; 0 mg cholesterol; 5 g sugars; 70 IU vitamin A; 7 mg vitamin C; 10 mg calcium; 0 mg iron; 3 mg sodium; 117 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate

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