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Quick Pickled Summer Squash

Recipes by Chef Steph

Chef Steph

Quick Pickled Summer Squash


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

ingredients


Quick Pickled 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
Prep time
5 minutes
Cook Time
15  minutes
Serves
10 to 20

Directions

  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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