Description
Deliciously tangy and sweet pickled yellow squash that adds a crunchy twist to your meals, perfect for summer picnics.
Ingredients
- 2 medium sweet yellow squash, thinly sliced
- 1/2 medium onion, thinly sliced
- 1 cup vinegar (white or apple cider)
- 1 cup sugar
- 1 tsp mustard seeds
- 1 tsp celery seeds
- 1/2 tsp turmeric
- 1 tsp salt
- Optional: sliced jalapeños or chili flakes for spice
- Optional: fresh dill or tarragon for flavor
Instructions
- Thinly slice the sweet yellow squash and onion.
- In a saucepan, bring equal parts vinegar and sugar to a simmer.
- Add mustard seeds, celery seeds, turmeric, and salt to the simmering mixture.
- Pour the hot brine over the squash and let it cool.
- Refrigerate the jars and wait at least overnight for the flavors to develop.
Notes
Store pickles in clean glass jars in the fridge for 2-3 weeks. To reduce sweetness, adjust vinegar levels to your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pickles
- Method: Pickling
- Cuisine: American