Best Pickled Squash Salad Recipes

Pickled Cucumber, Squash, and Red Pepper Salad image

Yield Makes 8 Servings

Number Of Ingredients 14

For pickling liquid
3 cups water
1 1/2 cups cider vinegar
6 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon whole black peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/4 teaspoon celery seeds
1 whole clove
3 small yellow squash
1 large cucumber
2 red bell peppers
1/2 large sweet onion

Steps:

Make pickling liquid:
In a saucepan simmer pickling liquid ingredients 3 minutes and cool.
Halve squash lengthwise and cut crosswise into 1/2-inch-thick slices. Halve cucumber lengthwise and cut crosswise into 1/4-inch-thick slices. Cut bell peppers lengthwise into 1/4-inch-wide strips and cut onion into 1/4-inch-thick slices. In a large bowl combine vegetables and pickling liquid. Chill salad, covered, at least 1 day and up to 4. Before serving, drain salad.

Pickled Squash Salad image

Provided by Stacey Lawson @slawson

Categories Vegetables

Number Of Ingredients 12

1 cup(s) apple cider vinegar
1 cup(s) olive oil
2 tablespoon(s) parsley, minced
2 tablespoon(s) sugar
1 teaspoon(s) horseradish
1 teaspoon(s) garlic powder
1/4 teaspoon(s) cayenne pepper
1 teaspoon(s) salt
3 large yellow squash, sliced thin in half cirlces
1 large zucchini, sliced then in half circles
1 medium onion, sliced thin in half circles
- parmesan cheese

Steps:

In a bowl, whisk together vinegar, oil, parsley, horseradish, garlic, sugar, salt, and cayenne.
Place thinly sliced vegetables in a large storage container. Pour dressing over the veggies, put on the lid, and shake to coat.
Taste for salt and pepper, you can eat it now but it is better if you let it marinate for a couple hours.
Sprinkle with parmesan cheese to serve.