Paper Thin Squash Pickles
Thinly sliced young squash, bell peppers, and onions are soaked in salt, then combined with a sweet and tangy sugar and vinegar mixture for a crisp, flavorful pickle.
Ingredients
Instructions
- Cover the sliced squash, bell peppers, and onions with real cold water and soak for 1 hour.
- Drain the vegetables very well.
- While soaking, combine sugar, vinegar, celery seed, mustard seed, and turmeric in a large boiler and bring to a boil.
Tips & Substitutions
For extra flavor, consider adding sliced jalapeños for a spicy kick or a splash of apple cider vinegar for a tangier profile. If you're out of celery seed, dill seeds can be a great substitute, adding a different yet delicious herbaceous note. Try to use young squash for the best texture and taste. Be sure to slice the vegetables uniformly for even pickling, which enhances the final dish's quality.
Serving Suggestions
These paper thin squash pickles are perfect as a tangy side dish or topping for sandwiches and burgers. They pair beautifully with Potato Kibbee or can be served alongside grilled meats for a refreshing contrast. Additionally, they make a great addition to a summer picnic spread, complementing dishes like Fresh Pigs' Feet or even a simple cheese platter.
Storage & Reheating
Store the pickles in sterilized jars in the refrigerator. They can last for up to two weeks, maintaining their crispness and flavor. If you want to enjoy them longer, consider canning them properly. When reheating, simply take out the desired amount and allow them to come to room temperature or serve cold for a refreshing side dish.
Nutrition & Diet Analysis (per serving)
Each serving of Paper Thin Squash Pickles contains roughly 513 calories, with 12g protein, 122g carbohydrates, and 2g fat. It is an excellent source of vitamin C (206% of the Daily Value), dietary fiber (87% of the Daily Value), and potassium (37% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 639mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables for this pickle recipe?
Absolutely! You can substitute or add vegetables like cucumbers, carrots, or radishes for varied flavors and textures. Just ensure they have similar water content and slicing thickness to maintain the recipe's integrity.
How long do these pickles need to sit before they are ready to eat?
While you can enjoy them right after preparation, letting the pickles sit in the refrigerator for at least 24 hours allows the flavors to meld beautifully, resulting in a more pronounced taste.
Can I adjust the sweetness in this recipe?
Yes, you can adjust the sugar according to your taste. If you prefer less sweetness, start with half the amount and gradually add more until you reach your desired level. Alternatively, you can use honey or agave syrup as natural sweeteners.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).