Best Pickled Baby Squash Recipes
PICKLED BABY SQUASH
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
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
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
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
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
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 cant 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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