garlicky summer squash refrigerator pickles

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It’s that time of year again. Everyone seems to have excess zucchini and summer squash on their hands. I didn’t this year because I didn’t plant a garden, but our neighbors generously shared some of their harvest with us. I made zucchini bread so far, and am planning on making some pizza zucchini boats and a chocolate zucchini cake. The zucchinis and squash are HUGE so I can make a bunch of stuff.

I have a little harder time deciding what to do with the yellow summer squash. There are some great looking recipes for simple, stuffed squash, and I’ve already added a bunch to my veggie stir fries, but I decided to broaden my horizons and make something different. Pickled summer squash!

This was so easy and the pickles are awesome by themselves or added to salads, grain bowls, and sandwiches.

You can add fresh sprigs of dill to these pickles if you are a fan of dill pickles, but you don’t have to add the dill. You can add less garlic if you aren’t crazy about garlic like we are. We love it and this recipe makes some very tasty, garlicky pickles.

Feel free to double or triple recipe as needed.

~ for 2 quarts of summer squash pickles ~

1 and 1/2 to 2 lb. yellow summer squash

4 large cloves garlic, minced

4 long sprigs of fresh dill (optional)

1 large onion, sliced thin

freshly ground black pepper

1 and 1/2 cups white vinegar

1 and 1/2 cups water

1/3 cup sugar

Cut the squash into thin rounds. If you’re working with a big squash like I was you can cut the rounds into smaller pieces. Pack the squash, onion, and garlic into 2 (1 quart each) jars. I layered the squash, onion, and garlic and ground a little bit of fresh pepper in between some of the layers.

In a medium saucepan, bring vinegar, water, and sugar to a boil. Stir just until sugar is dissolved. Remove from heat and pour the hot liquid over the contents in the jars. Gently press the vegetables down so they’re fully immersed in the brine. Allow the pickles to cool, uncovered, on the counter until they come to room temperature. Once cool. Cover and refrigerate.

You can eat the pickles after 4 hours, but they’re better after two days. They will keep in your refrigerator for up to 2 months.



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