Best Pickled Baby Squash Recipes

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PICKLED BABY SQUASH



Pickled Baby Squash image

Provided by Bon Appétit Test Kitchen

Categories     Vegetable     Appetizer     Side     Vegetarian     Quick & Easy     Backyard BBQ     Squash     Zucchini     Summer     Healthy     Vegan     Bon Appétit     Fat Free     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 quart

Number Of Ingredients 7

1 pound baby squash or zucchini
6 sprigs fresh dill, divided
6 garlic cloves, smashed
1 cup apple cider vinegar
1 tablespoon black peppercorns
1 tablespoon kosher salt
1 teaspoon sugar

Steps:

  • Thinly slice squash into coins. Place squash, 3 dill sprigs, and garlic in a 1-quart jar. Bring vinegar, peppercorns, salt, sugar, remaining 3 dill sprigs, and 1 cup water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour into jar with squash mixture. Cover, let cool slightly, and chill. Serve within 2 weeks.

PICKLED BABY SQUASH



Pickled Baby Squash image

Provided by Ruth Cousineau

Categories     Onion     Side     Vegetarian     Backyard BBQ     Dinner     Vinegar     Squash     Healthy     Vegan     Maple Syrup     Boil     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 6 cups

Number Of Ingredients 8

2 1/2 pounds baby summer squash
1 medium onion, cut crosswise into 1/4-inch-thick rings
2 cups cider vinegar
1 cup water
1/2 cup pure maple syrup (preferably dark amber)
1 teaspoon mustard seeds
8 whole allspice, slightly crushed
1/4 teaspoon hot red pepper flakes

Steps:

  • Blanch squash and onion in a medium pot of well-salted boiling water 2 minutes. Immediately transfer with a slotted spoon to an ice bath to stop cooking. Let stand until cool, then drain and transfer vegetables to a large glass or ceramic bowl.
  • Bring remaining ingredients with 4 teaspoon salt to a boil in a nonreactive medium saucepan, then pour over vegetables. Put a plate with a 3-pound weight (such as 2 large cans) on top to keep vegetables submerged.
  • Cool, then chill (with weight) at least 3 days for flavors to develop.

PICKLED BABY SQUASH



Pickled Baby Squash image

The piquancy of little sweet-and-sour squash helps balance the lavishness of the creamed corn and okra stew. The surprise ingredient here is maple syrup: It adds a more rounded flavor to the pickles than sugar. A mixture of tiny green, yellow, and pattypan squash makes a visual impact, but slices of regular zucchini would be delicious, too. /* if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "The piquancy of little sweet-and-sour squash helps balance the lavishness of the creamed corn and okra stew. The surprise ingredient here is maple syrup: It adds a more rounded flavor to the pickles..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "The piquancy of little sweet-and-sour squash helps balance the lavishness of the creamed corn and okra stew. The surprise ingredient here is maple syrup: It adds a more rounded flavor to the pickles..."); }); } */

Provided by @MakeItYours

Number Of Ingredients 8

2 1/2 pounds baby summer squash
1 medium onion, cut crosswise into 1/4-inch-thick rings
2 cups cider vinegar
1 cup water
1/2 cup pure maple syrup (preferably dark amber)
1 teaspoon mustard seeds
8 whole allspice, slightly crushed
1/4 teaspoon hot red pepper flakes

Steps:

  • Blanch squash and onion in a medium pot of well-salted boiling water 2 minutes. Immediately transfer with a slotted spoon to an ice bath to stop cooking. Let stand until cool, then drain and transfer vegetables to a large glass or ceramic bowl.
  • Bring remaining ingredients with 4 teaspoon salt to a boil in a nonreactive medium saucepan, then pour over vegetables. Put a plate with a 3-pound weight (such as 2 large cans) on top to keep vegetables submerged.
  • Cool, then chill (with weight) at least 3 days for flavors to develop.
  • Cooks' notes:
  • •If you can’t find baby squash, you can substitute small, tender zucchini or yellow squash, cut into 1/2-inch rounds.
  • •Pickled squash keeps, chilled, 2 weeks.

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