Our garden is growing–a lot. We’ve got a bumper crop of squash, from zucchini to pattypan to yellow squash (in addition to eggplant, tomatoes, carrots, green beans and herbs). To use up some of it, I decided to pickle it.
Most of the squash we’ve eaten has been roasted with lots of other veggies, but pickling makes it equally as delicious.
Use whatever squash you have on hand. We’ve grown a lot of different kinds this year.
Slice your squash into thin slices so that the pickling liquid can effectively get through the vegetable.
The squash will “marinate” for at least three hours in the pickling mixture.
Pickled Yellow Squash
Makes two to three jars
- 2 yellow squashes (or other vegetable)
- 1/2 c. sugar
- 1 c. white vinegar
- 1 tsp. red pepper flakes
- 1 tsp. chopped garlic
Combine vinegar, sugar, red pepper flakes, salt and garlic in a large bowl.
Slice your squash (or other vegetables) into thin pieces. Add it to the vinegar mix. Cover and refrigerate for at least three hours.
The squash will last for several days in a sealed container in the refrigerator.
If you’re not planning to eat all of the squash within a few days, you can preserve it through canning. Bring a large pot of water to a boil. Add your squash and its liquid to a canning jar and screw the lid on. Add to boiling water and leave the jars in for four to five minutes. Let cool and store in refrigerator. These will last for several weeks.