Tangy Pickled Summer Squash Recipe
Quick and tangy pickled summer squash made with vinegar, garlic, and spices. A fresh and easy appetizer.
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Make tangy pickled summer squash with simple ingredients. Quick, fresh, and perfect as a snack or side dish.
Recipe Details
Prep time
15m
Cook time
10m
Rest time
1d
Total time
1d 25m
Prep time
15m
Cook time
10m
Rest time
1d
Total time
1d 25m
Ingredients
Servings:
1
1
- 150 g yellow summer squash sliced
- 60 ml white vinegar
- 60 ml water
- 15 g granulated sugar
- 5 g kosher salt
- 1 piece garlic clove minced
- 5 piece black peppercorns
- 5 g mustard seeds
- 1 teaspoon dried red chili flakes
Origins USA
Instructions
- Wash and slice the yellow summer squash into thin rounds about 3 mm thick.
- In a small saucepan, combine white vinegar, water, granulated sugar, and kosher salt.
- Heat the mixture over medium heat, stirring until sugar and salt dissolve completely.
- Remove the saucepan from heat and add minced garlic clove, black peppercorns, mustard seeds, and dried red chili flakes to the hot liquid.
- Place the sliced summer squash in a clean glass jar or container suitable for pickling.
- For the hot vinegar mixture over the squash slices, ensuring they are fully submerged.
- Allow the jar to cool to room temperature, then cover and refrigerate for at least 24 hours before serving.
Tips
- Use fresh, firm summer squash for best texture.
- Adjust sugar and chili flakes to taste for sweeter or spicier pickles.
- Store pickles in the refrigerator and consume within 2 weeks.
Serving Suggestions
- grilled meats
- sandwiches
- cheese platters
Enjoy this tangy pickled summer squash as a refreshing appetizer or a flavorful side to your favorite dishes.
Nutrition Facts
Estimated values per 100g.
- Fiber (g): 1
- Sodium (g): 1.2
- Sugar (g): 4
- Fat (g): 0
- Carbohydrates (g): 5
- Protein (g): 1
- Calories: 25
- Cholesterol (g): 0
- Saturated Fat (g): 0
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