SUMMER SQUASH REFRIGERATOR PICKLES

Summer Squash Refrigerator Pickles image

With its spongy texture, summer squash will soak up the spicy flavors in this mix. Experiment with other spices if you wish. I like to use a mix of yellow squash and zucchini. Add the pickled squash to salads, use it as a relish or as a condiment with grains, meat or fish.

Provided by Martha Rose Shulman

Categories brunch, dinner, lunch, snack, side dish

Yield 2 pints, serving 12

Number Of Ingredients 11

Ingredients

1 cup apple cider vinegar
1 cup water
2 tablespoons raw brown (turbinado) sugar
1 teaspoon kosher salt
2 large garlic cloves, cut in half lengthwise
1 teaspoon black peppercorns
2 teaspoons coriander seeds
2 teaspoons mustard seeds
2 dried red peppers
Several sprigs fresh dill (optional)
1 pound mixed zucchini and yellow squash, sliced thin

Steps:

In a small saucepan combine cider vinegar, water, brown sugar, salt and garlic cloves. Bring to a boil, reduce heat and simmer 2 minutes.
Meanwhile, divide spices and optional dill sprigs between 2 pint jars or use 1 quart jar. Pack sliced zucchini into the jars, leaving 1/2 inch head space below the rim of the jar.
Use hot, sterilized jars. If using pint jars, divide garlic that is in the vinegar mixture between the 2 jars. Pour in the hot vinegar mixture, leaving 1/2 inch below the rim of the jar. Push the squash down into the liquid to cover completely. Seal the jars and leave to cool, then refrigerate for up to 2 months. For best results, don't open for 2 days.

Nutrition Facts : @context http, Calories 44, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 164 milligrams, Sugar 4 grams