Zucchini And Summer Squash Pickles
Bright and tangy zucchini and summer squash pickles with onions and peppers, infused with mustard and celery seeds, perfect for summer salads, sandwiches, or as a flavorful condiment.
Ingredients
Instructions
- In an earthenware crock or stainless steel, glass, or enamel container, arrange a layer each of zucchini, onions, and peppers; salt top layer liberally.
- Continue layering with remaining vegetables and salt.
- Cover and set aside for one hour.
- Drain off the liquid and rinse the vegetables well.
- In a large pot over medium-high heat, bring vinegar, sugar, mustard seed, and celery seed to a boil.
- Add the vegetables to the boiling mixture and return to a boil.
- After 10 seconds, remove from heat.
- Ladle the hot mixture into sterilized jars, leaving 1/4 inch headspace.
- Seal the jars.
- Process in a boiling water bath for 5 minutes.
Tips & Substitutions
For a spicier kick, consider adding sliced jalapeños alongside the peppers. If you prefer a sweeter pickle, you can increase the sugar by 1/2 cup. Make sure to use pickling salt for the best brine, as it dissolves easily and enhances flavor. Experiment with different spice blends, such as mustard or dill, to customize your pickles.
Serving Suggestions
These pickles make a delightful condiment for sandwiches and burgers, adding a tangy crunch. Serve them alongside grilled meats or as part of a charcuterie board. They pair beautifully with dishes like Cranberry Glazed Pork or can be enjoyed as a snack on their own.
Storage & Reheating
Store the pickles in a cool, dark place for up to a year. Once opened, keep them in the refrigerator, where they can last for several months. To enjoy them later, you can serve them cold straight from the jar, or incorporate them into salads or sandwiches for added flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini And Summer Squash Pickles contains roughly 528 calories, with 12g protein, 125g carbohydrates, and 2g fat. It is an excellent source of vitamin C (209% of the Daily Value), dietary fiber (89% of the Daily Value), and potassium (35% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 521mg per serving (23% 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 types of squash for this recipe?
Yes, you can use other squash varieties like pattypan or crookneck squash. Just ensure they are of similar texture and moisture content to zucchini and yellow squash for the best results.
How long do the pickles need to sit before they're ready to eat?
For the best flavor, let the pickles sit for at least 24 hours after processing. However, they will taste even better after a week as the flavors continue to meld.
Can I omit the sugar for a less sweet pickle?
Absolutely! You can reduce or omit the sugar based on your preference. Just keep in mind that it will alter the flavor and balance of the pickles, making them more tangy.
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).