Pickled Baby Squash

Pickled Baby Squash

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  • 1 pound baby squash or zucchini
  • 6 sprigs fresh dill, divided
  • 1 cup apple cider vinegar
  • 1 tablespoon black peppercorns
  • 4 teaspoons yellow mustard seeds

Recipe Preparation

  • Thinly slice squash into coins. Place squash, 3 dill sprigs, and garlic in a 1-qt. jar. Bring vinegar, peppercorns, salt, sugar, remaining 3 dill sprigs, and 1 cup water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour into jar with squash mixture. Cover, let cool slightly, and chill. Serve within 2 weeks.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

1 tablespoon contains: Calories (kcal) 3.2 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 0.8 Dietary Fiber (g) 0.2 Total Sugars (g) 0.1 Net Carbs (g) 0.8 Protein (g) 0.1 Sodium (mg) 13.0Reviews Section

Recipe Summary

  • 3 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes
  • 2 tablespoons kosher salt
  • 2 ½ cups white wine vinegar
  • 1 cup honey
  • 1 bay leaf
  • 2 teaspoons fennel seeds
  • 3 cloves garlic, coarsely chopped
  • 1 teaspoon crushed red pepper
  • 8 whole black peppercorns
  • 8 sprigs fresh oregano

In a large bowl combine squash and salt toss to coat. Let stand at room temperature for 3 to 4 hours. Transfer squash to a colander set in a sink. Rinse with cold water drain.

In a large stainless-steel, enamel, or nonstick heavy pot combine vinegar, honey, bay leaf, fennel seeds, garlic, crushed red pepper, and peppercorns. Bring to boiling over medium-high heat, stirring to dissolve honey reduce heat. Simmer, covered, for 10 minutes. Remove and discard bay leaf.

Pack squash and oregano sprigs into hot sterilized pint canning jars, leaving a 1/2-inch headspace. Pour hot vinegar mixture over squash, distributing the whole spices evenly among jars and maintaining the 1/2-inch headspace. Wipe jar rims adjust lids and screw bands.

Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner cool on wire racks. Let stand at room temperature for 3 weeks before serving. Makes 4 pints.

Sweet Yellow Squash Pickles:

They taste a lot like bread and butter pickles: sweet and vinegary, So good! If you closed your eyes and took a bite, I doubt you could tell they are made from squash.

I also love the red onions in this recipe. They are as wonderful as the squash. Pickling dulls the overly pungent taste of the onion, which might be why pickled onions have become sort of trendy these days. (They seem to be served on tacos a lot.)

As with their regular pickle cousins, these yellow squash pickles would be great served with a sandwich or included with other seasonal snacks on an appetizer board. (They would have been perfect on my Summer Cheese Board!)

However, if you&rsquore anything like me, you&rsquoll be equally happy eating them straight out of the jar. Yum!

You can grab the recipe for these Sweet Yellow Squash Pickles below. Enjoy.

Summer Recipe: Pickled Yellow Squash

In college, I occasionally worked at a small café tucked inside a local art museum. It was a ladies-who-lunch scene, and the food was brought in by a local caterer. The menu was what one might expect for that crowd—chilled soups, tea sandwiches, and dainty salads. Accompanying every entreé was a pile of tangy yellow squash laced with diced red bell peppers it was our signature side.

At the end of my shift I would shamelessly consume every leftover sliver of squash, stopping just before actually licking the bowl clean. I constantly begged our chef for the recipe, but her lips remained sealed. Well then, if she wouldn’t give me the recipe, I would just have to come up with it on my own. (Too bad I couldn’t even turn on an oven back then.)

Years later, when I had taken to the professional kitchen myself, I made a running list of all the notable dishes I’d ever tasted, along with all the interesting things I wanted to try. I still painstakingly update the same Word document, constantly adding inspiration with every new idea I find. That simple side dish has always been high on the list, and with a pile of squash on my counter just begging for a purpose, it seems the time has finally come.

My taste memory of it has blurred over the years, but I do remember the sweet-tart flavor and crisp-tender bite. A little cookbook research brought me to a number of canning recipes for “pickled squash,” and while my intentions weren’t for preserving purposes, the ingredient lists all seemed on par with the recipe I was aiming for. It was a start.

Whether my mutation is the same concept as that little café, I guess I’ll never know. But what I did make is definitely good. Instead of following proper canning procedures or letting the squash marinate for a minimum of 24 hours or even a week, I just poured the whole batch into Tupperware and let it chill until cool. I even tested a few different versions to get my ideal sweet and sour balance, and I modified various recipe methods to suit my own needs.

While pickled squash is technically a condiment, my recipe is intended to be a side dish or summer potluck salad—and it’s ready to eat in just a couple of hours. When it was ready, I strained the vegetables from the brining liquid and filled up assorted mini glass jars to serve. Talk about simple presentation!

Besides being great all on its own, I’ll definitely will throw these “pickled squash” on my salads and sandwiches, and maybe a burger or two. As with most condiments, the possibilities are endless.

Place zucchini or summer squash and onions in a large non-reactive pot add the salt and enough water to cover. Let stand for 2 hours. Pour the mixture into a colander rinse well with cold water and drain thoroughly.

In a 2-quart saucepan, bring the vinegar to a boil pour over the squash and onions. Let stand for 2 hours. Bring to a boil.

Meanwhile, prepare the jars and lids. Wash the jars and lids in hot, soapy water. Fill a large canner with water. Place a rack in the pan and add the jars. Bring to a gentle boil. Turn the heat down to low to keep the jars hot.

Put the lids in a saucepan and cover with water. Bring to a simmer do not boil. Keep them hot in the barely simmering water until it's time to seal the jars.

Boil the squash for 5 minutes pack the squash pickles into the hot sterilized jars leaving 1/2-inch headspace. Wipe the edges of the jar with a clean, damp paper towel and seal with the lid and screw-on bands. Do not overtighten. Process pint or quart jars in the boiling water bath for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude. The water should be at least 1 inch above the tops of the jars. Add extra boiling water, if necessary.

How to Cook Spaghetti Squash

There are two ways to cook spaghetti squash:

Roasted Spaghetti Squash

  1. Rinse the spaghetti squash and dry it with a kitchen towel or paper towel.
  2. Preheat the oven to 375ºF.
  3. Pierce the skin of the spaghetti squash a few times and place it on a baking tray.
  4. Bake in the oven for about one hour, or until you can pierce through the skin without any resistance.
  5. Take the spaghetti squash out of the oven and let it cool for 15 minutes.
  6. Slice in half, discard of the seeds and use a fork to scrape the squash into think long strands.

*This preparation is for a 3-4 pound spaghetti squash. You may need to bake longer if the squash is bigger.

Roasted Spaghetti Squash Halves

  1. Preheat the oven to 375ºF.
  2. Rinse the spaghetti squash and dry it with a kitchen towel or paper towel.
  3. Cut the spaghetti squash lengthwise and scoop out the seeds.
  4. Cover a baking tray with parchment paper and brush a little neutral oil (vegetable or grapeseed) on the fleshy part of the spaghetti squash.
  5. Place each half, skin facing down and roast in the oven for about 1 hour.
  6. Take the spaghetti squash out of the oven and let it cool for 15 minutes.
  7. Shred each half using a fork.

Microwaved Spaghetti Squash

  1. Rinse the spaghetti squash and dry it with a kitchen towel or paper towel.
  2. Cut the squash in half lengthwise and scrape the seeds with a spoon.
  3. Cover a plate or a microwave safe container with a damp paper towel and place the spaghetti squash, cut side down (skin facing up) on top.
  4. Microwave on high for 10 minutes.
  5. Take the spaghetti squash out of the microwave and let it cool for a few minutes.
  6. Grab a fork and shred the strings into a large bowl.

Recipe Summary

  • 2 pounds squash, cut into 1/4-inch-thick rounds
  • 2 medium-size red bell peppers, chopped
  • 1 onion, thinly sliced
  • 2 tablespoons kosher salt
  • 3 cups sugar
  • 2 ½ cups apple cider vinegar
  • 2 teaspoons mustard seeds
  • 2 teaspoons celery seeds

Place squash, bell peppers, and onion in a colander. Sprinkle with kosher salt cover and let stand at room temperature 1 hour. (Do not rinse.) Tightly pack squash mixture in 4 (1-pt.) hot sterilized jars, filling to 1/2 inch from top. Bring sugar, vinegar, mustard seeds, and celery seeds to a boil in a Dutch oven over high heat boil, stirring constantly, 1 minute or until sugar dissolves. Pour hot liquid over squash mixture in jars, filling to 1/2 inch from top. Remove air bubbles by gently stirring with a long wooden skewer. Seal and process as directed (see below), increasing boiling time in Step 3 of canning instructions to 15 minutes.

A Three-Step Guide to Puttin' Up

Yes, it really is that easy. To get started, you'll need a basic canner, a jar lifter, and a canning rack. Look for a 9- or 12-piece canning kit, which will include all of these pieces and more.

Bring a canner half full of water to a boil simmer. Place jars in a large stockpot with water to cover bring to a boil, and simmer 10 minutes. Place bands and lids in a large saucepan. (Always use new lids.) Using a ladle, cover bands and lids with hot water from canner to soften gaskets. Let stand 10 minutes.

Meanwhile, prepare recipe. Remove hot jars from stockpot, 1 at a time, using jar lifter, and fill as directed in recipe.

Wipe rims of filled jars. Cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add more boiling water as needed to cover jars by 1 to 2 inches. Bring water to a rolling boil boil 15 minutes, adjusting processing time for altitude.* Turn off heat, and let stand 5 minutes. Remove jars from canner, and let stand at room temperature 24 hours. Test seals of jars by pressing centers of lids. If lids do not pop, jars are properly sealed. Store in a cool, dark place at room temperature up to 1 year. Refrigerate after opening.

Can You Can Un-Pickled Onions?

You can easily make canned onions without pickling them, too – useful to know if you really don’t like pickled foods or if you want more of an all-purpose onion to use in soups, stews, or other dishes where pickling would ruin the flavors.

However, what you need to know is that canning a low-acid food like an onion requires the use of a pressure canner. This will kill harmful microorganisms that cannot be destroyed via water bath canning alone. Pressure canners get up to 240 degrees – an absolute must when canning most vegetables.

Canned onions that are preserved without pickling, since they are cooked for so long and at some hot temperatures, become somewhat soft.

This does not ruin the flavor at all, but something to note so that you aren’t disappointed when you aren’t met with that signature crunch upon biting into your first canned onion.


I decided to make up a batch of pickled veggies over the Memorial Day weekend. Pickled vegetables, or Giardiniera (meaning "the garden") is probably familiar to you from the grocery store shelf, but it's a super easy pickled condiment to make at home too.

So, what does one do with pickled vegetables? Well, I'm a pickle snacker so of course, they are great as a snack, but they're also used in recipes, they're nice as a pizza topper, chopped up and used in sandwich fillings such as chicken and tuna, served on the side or piled onto sandwiches, burgers and dogs, and Giardiniera can be made with a variety of vegetables, according to what you like.

Use fresh, crisp raw vegetables - green or yellow wax beans, baby carrots, cauliflower florets, whole small okra pods, red, yellow or orange sliced sweet bell pepper, cubed eggplant, sliced squash or zucchini, 1-inch celery rib sections, whole button mushrooms, mild hot peppers and pearl onions are all typical and good choices. For a more tangy brine, use less sugar than called for here.

Recipe: Pickled Vegetables (Giardiniera)

  • 7 to 8 cups of assorted vegetables
  • 1 large Vidalia onion , quartered and sliced about 1/4 inch thick
  • 1/4 of a red onion , quartered and sliced about 1/4 inch thick
  • 1 large toe of garlic , sliced very thin
  • 1 large cucumber , sliced about 1/4 inch thick
  • 1/4 cup of sliced jalapeno
  • 6 cups of apple cider or white vinegar
  • 3 cups of granulated sugar
  • 1 teaspoon of mustard seed
  • 1 teaspoon of celery seed
  • Pinch of kosher salt

Blanch any fresh, hard raw vegetables (such as cauliflower, carrots, fresh beans, okra and celery) by placing them into a large pot of generously salted, boiling water. Return to a boil and let blanch for about 2 minutes. Drain in a colander and submerge colander immediately into a large bowl of ice water to stop the cooking process. Drain and set aside. Mix together the onions pack by layers divided evenly into sterilized jars, beginning with the sliced onion mix, garlic slices, cucumber, jalapenos, and layers of blanched vegetables. Repeat layers.

Place ingredients for brining solution in a medium saucepan and bring to a boil, boiling until sugar is dissolved. Divide evenly between the two jars. Allow jars to sit at room temperature until cooled, tighten lids securely, then refrigerate for 2 full days before using, turning occasionally. Serve chilled. Will keep for several months.

Cook's Notes: Consult a professional canning resource for details on water bath canning for mixed vegetable pickles, as this is not a recipe written for canning. You should, however, sterilize jars just as you would as if you were preparing these for canning. I used 2 quart sized Mason jars. Depending on the containers you use, you may not use all of the vinegar mixture. For more tang, reduce the sugar to 2 cups.

Suggested Vegetables: Use fresh, crisp, raw vegetables, such as green or yellow wax beans, baby carrots, cauliflower florets, whole small okra pods, red, yellow or orange sliced sweet bell pepper, cubed eggplant, sliced squash or zucchini, 1-inch celery rib sections, whole button mushrooms, mild hot peppers, pearl onions. Cut vegetables so that all are about the same size. Add in some already pickled veggies for variety, such as whole peperoncini, black and green olives, jalapenos or okra.

Cucumber Pepper Variation: Use 7 to 8 cups of unpeeled cucumbers, sliced 1/4 inch thick, mixed with only sliced onions and sweet bell peppers (red, yellow, orange and/or green) or mild hot peppers.

Check These Recipes Out Too Y'all!

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Pickled Pumpkin

Do you guys grow pumpkins or squash in your garden? If you do and if you ever wonder what to do with pumpkin I have an idea for you: Make pickled pumpkin!

Actually you don’t need to grow them, just grab one or two from a store and you are good to go!

By the way if you like preserving your home-grown produce check out these canning ideas:

Now as for the pickled pumpkin – Apparently pickling this vegetable is quite popular in Northern Europe.

It might me popular there but it was something totally new to me until about a year ago when I tried it for the first time. I liked its taste.

Pickled pumpkin pieces are sweet & sour. The texture can vary from crunchy to soft almost mushy – this depends on the length of time you cook it as well as your preference. You can smell and taste the cardamom/clove/cinnamon flavors right away.

I was pleasantly surprised how easy it was to make and how well it accompanied meats. I imagine this would go well with Thanksgiving turkey or a Christmas dinner!

How to make pickled pumpkin?

Now it does not have to be just pumpkin. Go for butternut squash or any other squash with orange-colored flesh.

Remove all the seeds and strings from the cavity. Peel the thick skin off. I use a knife as it is easier for me. If you have another method that works well for you then use it. Cut the pumpkin into chunks.

If you prefer tender pickled pumpkin then all you have to do is throw all the ingredients in a pot and cook for 20-30 minutes. Once done, fill glass jars and seal each one with a lid.