Dilly summer squash refrigerator pickles

Every summer that I plant zucchini or summer squash (and this year I've planted both!), it's a race to keep up with the overly productive plants. I've tried all sorts of things in the past, but this year I'm mostly resorting to sending the extras to work with my husband and hoping they disappear (so far, so good).

Red Chief has been complaining about the sautéed squash with Italian spices that I've been serving lately. He says he prefers his squash raw. He also loves pickles, so I gave this recipe a try.

I was pleasantly surprised. I wasn't sure about pickled zucchini and summer squash, but it's really good, and nice and crunchy. We all loved them and downed nearly an entire quart in one meal.

I've adapted this recipe slightly from here.


Summer squash refrigerator pickles

Sliced summer squash and zucchini to fill a quart jar
1/2 teaspoon whole mustard seed
4 peppercorns
2 cloves garlic
A big sprig of fresh dill, or 1/2 teaspoon dried dill weed

1 cup white vinegar
1 cup water
1 tablespoon salt (table salt will make your brine cloudy but that's fine with me)
1/8 teaspoon turmeric

Place the peppercorns, garlic, and dill in the bottom of a quart jar. Pack with squash slices.

Heat remaining ingredients together until they come to a boil. Pour over zucchini. Let sit in refrigerator about 8 hours before serving.

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