Quick Pickled Zucchini and Summer Squash

If you have a lot of zucchini and summer squash in your garden, you might want to try this simple and delicious recipe for pickled zucchini and summer squash. It only takes 30 minutes of hands-on time and then you can store them in your fridge for up to 3 weeks. They are great for adding some tangy crunch to burgers, sandwiches or as a side dish. You can also give them as gifts to your friends and family!

What You Need

• Any kind of summer squash or zucchini (about 5-6 cups sliced)
• Salt (about 1/4 cup)
• Whole spices (such as mustard seeds, dill seeds, coriander seeds, etc.)
• Fresh herbs (such as dill, parsley, cilantro, etc.)
• Garlic cloves (peeled and smashed)
• Onion (thinly sliced)
• Chili peppers (optional, for some heat and color)
• Vinegar (white or apple cider)
• Water
• Sugar
• Mason jars with lids

How to Make It

1. Cut your squash or zucchini into thin slices using a knife or a mandolin. Sprinkle salt over them and toss well. Let them sit in a colander over a bowl for about 2 hours to drain some water and make them crispier.
2. In a small saucepan, combine vinegar, water, sugar and more salt and bring to a boil. This is your pickling liquid.
3. In the meantime, prepare your jars by adding some whole spices, garlic cloves, fresh herbs and chili peppers (if using) to the bottom of each jar. You can use any combination of flavors you like.
4. Pack your squash slices into the jars, layering them with onion slices if you want. Leave some space at the top of the jar.
5. Carefully pour the hot pickling liquid over the squash slices, making sure they are completely submerged. Press them down with a spoon if needed.
6. Let the jars cool on the counter for a couple of hours before putting the lids on and refrigerating them.
7. Enjoy your pickled zucchini and summer squash after 12-24 hours or longer. They will keep in the fridge for 2-3 weeks.

Tips and Variations

• You can use any type of summer squash or zucchini for this recipe, such as pattypan squash, yellow crookneck squash, etc.
• You can also pickle other vegetables using the same method, such as cucumbers, carrots, beets, radishes, cauliflower, etc.
• You can adjust the sweetness and acidity of the pickling liquid by adding more or less sugar and vinegar.
• You can experiment with different spices and herbs for different flavors, such as fennel seeds, cumin seeds, peppercorns, bay leaves, oregano, thyme, etc.