Best 6 Pickled Baby Squash Recipes
Looking for a delightful and unique way to preserve your summer squash harvest? Pickled baby squash is a classic Southern dish that's easy to make and packed with flavor. These bite-sized treats are perfect for snacking, adding to salads, or serving as a side dish. With a variety of recipes to choose from, you're sure to find the perfect one to suit your taste. From classic dill pickles to spicy bread and butter pickles, there's a recipe here for everyone. So gather your ingredients and get ready to enjoy this delicious and versatile dish.
Check out the recipes below so you can choose the best recipe for yourself!
PICKLED BABY SQUASH
Provided by Bon Appétit Test Kitchen
Categories Vegetable Appetizer Side Vegetarian Quick & Easy Backyard BBQ Squash Zucchini Summer Healthy Vegan Bon Appétit Fat Free Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Thinly slice squash into coins. Place squash, 3 dill sprigs, and garlic in a 1-quart jar. Bring vinegar, peppercorns, salt, sugar, remaining 3 dill sprigs, and 1 cup water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour into jar with squash mixture. Cover, let cool slightly, and chill. Serve within 2 weeks.
PICKLED BABY SQUASH
Provided by Ruth Cousineau
Categories Onion Side Vegetarian Backyard BBQ Dinner Vinegar Squash Healthy Vegan Maple Syrup Boil Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 8
Steps:
- Blanch squash and onion in a medium pot of well-salted boiling water 2 minutes. Immediately transfer with a slotted spoon to an ice bath to stop cooking. Let stand until cool, then drain and transfer vegetables to a large glass or ceramic bowl.
- Bring remaining ingredients with 4 teaspoon salt to a boil in a nonreactive medium saucepan, then pour over vegetables. Put a plate with a 3-pound weight (such as 2 large cans) on top to keep vegetables submerged.
- Cool, then chill (with weight) at least 3 days for flavors to develop.
SUMMER SQUASH REFRIGERATOR PICKLES
With its spongy texture, summer squash will soak up the spicy flavors in this mix. Experiment with other spices if you wish. I like to use a mix of yellow squash and zucchini. Add the pickled squash to salads, use it as a relish or as a condiment with grains, meat or fish.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, snack, side dish
Yield 2 pints, serving 12
Number Of Ingredients 11
Steps:
- In a small saucepan combine cider vinegar, water, brown sugar, salt and garlic cloves. Bring to a boil, reduce heat and simmer 2 minutes.
- Meanwhile, divide spices and optional 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.
- 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.
Nutrition Facts : @context http, Calories 44, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 164 milligrams, Sugar 4 grams
SQUASH PICKLES
These squash pickles are a wonderful accompaniment to vegetables!
Provided by Audrey Giles
Time 1h40m
Yield 20
Number Of Ingredients 10
Steps:
- Combine squash and onion in a large glass or ceramic bowl. Sprinkle with pickling salt and let stand for 1 hour. Drain well.n
- Inspect jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pepper mixture is ready. Wash new, unused lids and rings in warm soapy water.n
- Combine sugar, pimento peppers, bell pepper, vinegar, celery seed, mustard seed, and dry mustard in a large Dutch oven and bring to a boil. Add drained squash and onion and bring to a boil again.n
- Pack mixture into the hot, sterilized jars, filling to within 1/4 inch of the top, keeping as much of the liquid as you can. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.n
- Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.n
Nutrition Facts : Calories 136.5 calories, Carbohydrate 34.2 g, Fat 0.3 g, Fiber 1.5 g, Protein 0.9 g, Sodium 700.4 mg, Sugar 30.9 g
PICKLED SQUASH
Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.
Provided by TAXIDERMYCHICK
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 4h5m
Yield 4
Number Of Ingredients 9
Steps:
- In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
- Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
- Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.
Nutrition Facts : Calories 524.5 calories, Carbohydrate 129.8 g, Fat 1.5 g, Fiber 6.9 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 9.1 mg, Sugar 114.7 g
SO-SWEET SQUASH PICKLES
These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain., In a large saucepan, combine remaining ingredients; bring to a boil, stirring to dissolve sugar. Add vegetables; return to a boil. Remove from heat; cool completely., Transfer to a covered container; refrigerate, covered, at least 4 days before serving. May be stored in refrigerator up to 3 weeks.
Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 1g protein.
Tips:
- Choose small, tender baby squash for pickling. This will ensure that the squash is flavorful and crispy.
- Use a variety of herbs and spices to flavor the pickling liquid. This will add depth of flavor to the squash.
- Make sure to sterilize the jars and lids before using them. This will prevent bacteria from growing in the pickled squash.
- Process the jars of pickled squash in a boiling water bath for the recommended amount of time. This will ensure that the squash is safe to eat.
- Store the pickled squash in a cool, dark place for up to 1 year.
Conclusion:
Pickled baby squash is a delicious and versatile side dish that can be enjoyed year-round. It is a great way to preserve summer squash and enjoy its flavor long after the growing season is over. With a variety of flavors and textures, pickled baby squash is sure to please everyone at your table.
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