Best 6 Pickled Squash Recipes

PICKLED SQUASH

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.

PICKLED SQUASH

Steps:

• In a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt.
• Let sit 1 hour.
• Drain.
• In large pot combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil.
• Add squash and onions and return to boil.
• Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
• Wipe rims and jars clean, and put lids and rings on jars.
• Process jars in hot water bath for 10 minutes.
• Remove jars from water bath and allow to cool.
• Any jars that do not seal should be refrigerated and used withing 2 weeks.

PICKLED CUCUMBER, SQUASH, AND RED PEPPER SALAD

Steps:

• Make pickling liquid:
• In a saucepan simmer pickling liquid ingredients 3 minutes and cool.
• Halve squash lengthwise and cut crosswise into 1/2-inch-thick slices. Halve cucumber lengthwise and cut crosswise into 1/4-inch-thick slices. Cut bell peppers lengthwise into 1/4-inch-wide strips and cut onion into 1/4-inch-thick slices. In a large bowl combine vegetables and pickling liquid. Chill salad, covered, at least 1 day and up to 4. Before serving, drain salad.

BUTTERNUT SQUASH AND FONDUE PIE WITH PICKLED RED CHILES

Steps:

• Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius. Grease and line the bottom and sides of a 9-inch/23-centimeter springform cake pan (tin) with parchment paper.
• Add the vinegar, chile and 1/8 teaspoon salt to a small bowl, and set aside to pickle.
• Add the butternut squash, cinnamon, 2 tablespoons oil, 1/2 teaspoon salt and plenty of pepper to a large bowl, and toss well to combine. Transfer squash to a parchment-lined baking sheet (tray) and arrange in one layer. Add the onion rounds to the same bowl along with 1 1/2 teaspoons oil, 1/8 teaspoon salt and a good grind of pepper, and toss gently to coat, keeping the onion rounds intact. Add the onions to the baking sheet with the squash and roast for 30 minutes, carefully turning the vegetables over halfway (keeping the onions intact), until softened and well browned. Set aside to cool slightly. Turn the oven temperature down to 375 degrees Fahrenheit/190 degrees Celsius.
• Meanwhile, add the remaining 1 tablespoon oil to a small skillet over medium-high heat. Once hot, add the garlic and cook, stirring, until just beginning to color, about 90 seconds. Add the wine and chopped thyme and cook until reduced by half, 3 to 5 minutes. Set aside to cool slightly.
• Add the cream, egg and egg yolks, cornstarch (cornflour), 1/2 teaspoon salt and plenty of pepper to a large bowl and whisk until smooth. Stir in both cheeses and the cooled wine mixture and set aside.
• Lay one sheet of phyllo (filo) out onto a clean work surface and brush liberally with some of the melted butter. Lay the sheet over the prepared cake pan, carefully pushing it down to fit into the bottom and sides without tearing, allowing the excess to hang over the pan. Repeat with the remaining 6 sheets of phyllo, rotating them slightly so that the overhang falls at a different angle. Add two-thirds of the squash to the base along with 3 onion rounds, then pour the cheese mixture on top. Add the remaining squash and onion rounds and 3 thyme sprigs, pushing them gently into the cheese layer but not completely submerging them.
• Bring in the overhanging phyllo dough, scrunching it so it creates a 1-inch/3-centimeter border around the sides, with the center exposed, taking care to make sure the parchment stays securely against the side of the pan. Brush the scrunched-up phyllo with the remaining melted butter.
• Place onto a baking sheet and bake for 30 minutes. Use a tea towel to carefully release the outer rim of the cake pan, discarding the parchment paper around the sides. Return the pie to the oven for another 20 minutes, or until the outsides are golden and cooked through. Set aside to cool for about 20 minutes.
• To serve, transfer the pie to a board or serving platter. Spoon over the pickled chile mixture and garnish with the remaining 2 thyme sprigs.

PICKLED YELLOW SUMMER SQUASH AND ZUCCHINI

Steps:

• 1. Slice the zucchini and squash and onion as thin as possible 2. Brine the above mixture: Place in a covered large pot and cover with lots of salt and water. The water should taste very salty. Let sit for 1 hr or more (at this point they taste awesome and you could just serve this) 3. Combine the rest of the ingredients and simmer on the stove for 5 minutres. Cool, until warm (hot liquid will cook the veggies and ruin the crunch we are going for). 4. After bine as sat for around an hour, dump it - at this point the vegetables should taste excellent. 5. Pour vinegar mixture into the pot with vegetables. Cover and let this sit for at least a day. Because we are not jaring and heating, you should not keep these around forever (like they would even last).

PICKLED BABY SQUASH

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.