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Quick Summer Squash Pickles | Great Performances


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Quick Summer Squash Pickles
by Suzannah Schneider, Sustainability Connector

©Southern Girls Eats Clean

This is a sweeter, spicier take on a similar recipe from The New York Times. You are welcome to add and subtract ingredients to your brine as you'd like. Don't be afraid to throw an ingredient into the mix and see what happens!


1 cup Apple cider vinegar

1 cup Water

3 Tbs Turbinado sugar

1 tsp Kosher salt

2 large Garlic cloves, cut in half lengthwise

1 1/2 tsp Black peppercorns

2 tsp Coriander seeds

2 tsp Mustard seeds

2 dried Red peppers

 Several sprigs Fresh dill 

1 pound Mixed zucchini and yellow squash, sliced thin


1. In a small saucepan combine cider vinegar, water, brown sugar, salt and garlic cloves. Bring to a boil, reduce heat and simmer 2 minutes.

2. Meanwhile, divide spices and dill sprigs between 2 pint jars or use 1 quart jar. Pack sliced zucchini into the jars, leaving 1/2 inch head space below the rim of the jar.

3. Use hot, sterilized jars. If using pint jars, divide garlic that is in the vinegar mixture between the 2 jars. Pour in the hot vinegar mixture, leaving 1/2 inch below the rim of the jar. Push the squash down into the liquid to cover completely. Seal the jars and leave to cool, then refrigerate for up to 2 months. For best results, don’t open for 2 days.

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