Use a vegetable peeler to make gorgeous squash ribbons for a stunning quick pickles. Of course, you can substitute your favorite veggies (like carrots or cucumbers) in place of the squash. The pickles are excellent served alone, or on top of burgers in lieu of a more traditional cucumber pickle.
Yield: About 2 pints of pickles
- 3 cups shaved yellow squash (about 2 large)
- 3 cups shaved zucchini (about 3 medium)
- 2 garlic cloves, smashed
- 1¼ cups water
- ½ cup sherry vinegar
- 1½ teaspoons kosher salt
- 1 teaspoon mustard seeds
- ¼ teaspoon sugar
- 4 sprigs fresh dill
- ¼ cup chopped fresh chives
- Freshly ground black pepper
- Combine squash and garlic in a medium non-aluminum bowl and set aside.
- Combine water, vinegar, salt, mustard seeds, sugar, and dill in a small saucepan; bring to a boil. Once the sugar has fully dissolved, turn off the heat and pour the hot vinegar mixture over the squash. Cover with plastic wrap and chill for a minimum of 4 hours. Discard dill.
- If serving immediately, drain the pickling liquid and sprinkle the squash with chives and pepper. If you plan on storing the pickles for later use, do not drain. Add chives and pepper to the squash and store the pickles along with all liquid in an airtight container in the fridge.
Featured Ingredient: Summer Squash
Summer squash is among the season's best and most versatile vegetables. They are delicious eaten raw, pickled, grilled, steamed, or even pureed, and are full of nutrients, including potassium, vitamin C, and magnesium. With many varieties of summer squash to chose from (including both yellow squash and zucchini), you may have trouble picking just one to grow in your garden this season—so grow a few! Let us teach you how to grow squash in your garden this summer.
Recipe by Julianna K. Grimes