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

Source: EatingWell Magazine, July/August 1998




Ingredient Checklist


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.

  • 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.


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

1/4 cup
29 calories; protein 0.6g; carbohydrates 6.6g; dietary fiber 0.6g; sugars 5.4g; fat 0.2g; vitamin a iu 69.6IU; vitamin c 6.7mg; folate 11.5mcg; calcium 10.2mg; iron 0.2mg; magnesium 8.5mg; potassium 116.5mg; sodium 3.1mg.

1/2 other carbohydrate