From EatingWell: July/August 1998
The combination of green zucchini and yellow summer squash make attractive pickles.
- 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
- 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.
- 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 & Notes
- 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.
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
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- Total Time
- More than 1 hour
- 8 or more
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- July/August 1998