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sweet yellow squash pickles are both refreshing and delightfully tangy

sweet yellow squash pickles are both refreshing and delightfully tangy

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  • Author: Nadin
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 days 25 minutes
  • Yield: Approximately 4 pint-sized jars 1x
  • Category: Appetizers
  • Method: Pickling
  • Cuisine: American
  • Diet: Vegan

Description

Sweet yellow squash pickles are a unique and tangy snack that combines the mild sweetness of fresh summer squash with a crisp, flavorful pickling brine. This easy-to-make recipe balances sweetness and acidity to create a refreshing and crunchy treat perfect for snacking, adding to sandwiches, or pairing with grilled meats and salads.

Ingredients

Scale

Primary Ingredients

  • 4 medium yellow squash, firm and fresh
  • 1 cup white vinegar
  • 1 cup water
  • 3/4 cup sugar
  • 1 tablespoon salt

Spices and Aromatics

  • 1 teaspoon mustard seeds
  • 1 teaspoon dill seeds or 1 tablespoon fresh dill sprigs
  • 3–4 garlic cloves, peeled
  • 1 teaspoon black peppercorns

Instructions

  1. Prepare the Squash: Wash the yellow squash thoroughly, trim off the ends, and slice into uniform rounds or half-moons about 1/4 inch thick to ensure even pickling.
  2. Make the Brine: In a saucepan, combine the white vinegar, water, sugar, and salt. Stir over medium heat until the sugar and salt are fully dissolved, creating a clear, balanced brine.
  3. Add Aromatics and Spices: Place mustard seeds, dill seeds or fresh dill, garlic cloves, and black peppercorns into clean sterilized jars, layering them at the bottom and sides for maximum infusion.
  4. Pack Squash into Jars: Neatly pack the sliced squash into the jars, pressing gently to maximize space but avoid crushing to preserve their delightful crunch.
  5. Pour the Brine and Seal: Carefully pour the hot brine over the squash slices, ensuring they’re fully submerged. Leave a little headspace, seal the jars, and let them cool to room temperature before refrigerating.
  6. Wait and Enjoy: Allow the pickles to marinate in the refrigerator for at least 48 hours. This resting period develops the tangy and sweet flavor, making each bite irresistible.

Notes

  • Use a mandoline or sharp knife to slice squash evenly for uniform pickling.
  • Sterilize jars before use to extend shelf life and prevent spoilage.
  • Don’t skip the sugar; it balances acidity and enhances the flavor profile.
  • Allow at least 48 hours of marinating time for best flavor results.
  • Keep squash fully submerged in brine using a weight or brine topper to prevent mold.

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 25
  • Sugar: 5 g
  • Sodium: 250 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 0.5 g
  • Cholesterol: 0 mg

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Find it online: https://grandmarecipesflash.com/sweet-yellow-squash-pickles-are-both-refreshing-and-delightfully-tangy/