Quick Pickled Summer Squash wallacegardencenter

Quick Pickled Summer Squash

An easy and tasty way to use up some of your fresh, summer squash!

  • 2 cups apple cider vinegar
  • 1/2 cup (packed) brown sugar
  • 10 whole cloves
  • 3 whole star anise pods
  • 2 tablespoons kosher salt
  • 1 tablespoon dried mustard powder
  • 1 tablespoon mustard seeds
  • 1/2 teaspoon black peppercorns
  • 2 medium yellow squash (about 1/2 pound), thinly sliced crosswise
  1. Bring vinegar, brown sugar, cloves, star anise, salt, mustard powder, mustard seeds, peppercorns, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally.
  2. Reduce heat to medium-low and simmer 10 minutes.
  3. Place squash in a heatproof resealable container or jar (divide among several containers if necessary).
  4. Pour hot brining liquid over squash.
  5. Let cool to room temperature, then cover and chill at least 2 hours before serving.
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