Pickled Squash has a recent texture and a spicy kick. The refrigerator pickles come collectively in only a number of minutes, without different canning tools needed!
To say that I am smitten with this recipe for Pickled Squash might be an understatement.
I love everything about it.
First of all, it’s so primary to practice those fun little slices.
And second, they have a high quality recent texture and flavor, with a bonus spicy kick.
I’ve extra this recipe to my annual summer time recipe roster. It’s an excellent strategy to take pleasure within the recent bounty of summer time squash, in a entire new spunky form of way. Grab this recipe and get started!
Pickled squash slices have a recent texture and a spicy kick. The refrigerator pickles come collectively in only a number of minutes, without different canning tools needed!
9 sprigs recent cilantro
3 enormous cloves garlic, halved
3 tsp. combined peppercorns
1-1/2 tsp. coriander seeds
3 tsp. beaten red pepper flakes
1-1/2 lbs. yellow squash and zucchini, sliced into thin rounds.
1/3 c. thinly sliced candy onion
1-1/4 c. apple cider vinegar
1-1/4 c. water
2 tsp. kosher salt
2-1/2 T. honey
To slice the yellow squash and zucchini, I especially suggest this mandoline. It good points primary adjustments, for extremely thin or thick slices. The blade is tremendous sharp and creates proper slices FAST! This is considered one of my very favourite tools.
In a enormous glass jar or bowl that holds about 2 quarts, upload the cilantro, garlic, peppercorns, coriander, red pepper flakes, zucchini, and onion. Set aside.
In a small saucepan over medium-high heat, deliver vinegar, water, salt, and honey to a boil. Pour hot combination over contents within the jar, urgent down at the vegetables so that brine covers them completely. Let cool at the counter to room temperature. Cover and refrigerate for a minimum of four hours, or 2 days for optimum flavor. Keeps in refrigerator for 2 months.