Transform your yellow squash into a tangy snack that you can dig into over the course of a few weeks!
Although some people might think that we should only pickle cucumbers, squash lovers see things a little differently. Pickled squash is a jar of salty sunshine, fit for picnics, luncheons, and delicious dinners. Unlike pickled cukes, this bright-yellow creation tastes milder and slightly sweet. It’s also a bit softer than its crunchy green counterpart, making it easier for kids to chew and digest.
With its simple yet unique attributes, such a snack could very well become a staple in your household. Pickled squash adds a spark of tangy sweetness to sandwiches, salads, and burgers, but could also be topped onto rice in your Asian-inspired meals for a tantalizing taste twist. Earthy turmeric and pungent mustard play off each other nicely, giving the squash its vibrant color and refreshing flavor.
For me, pickled squash is a favorite for the summer, when it’s even more satisfying to fork a few cool pieces fresh from the jar. That, plus the fact that you can whip it up in just 30 minutes, with only 24 hours pickling time needed, is what makes it so easy and great for picnics. You bet I’ll be crafting this for my next outdoor get-together!
Is Pickled Squash Healthy?
While pickled squash is rich in fiber and vitamin A, as well as being gluten-free and vegan, it might not be suitable for all diets because it contains a lot of sugar and sodium. It’s a garnish or snack you can enjoy once in a while, in moderation.
Growing Your Own Yellow Squash
Yellow squash is a kind of summer squash known for its tender texture and slightly sweet flavor. Surprisingly, it’s easy to grow in your backyard. Simply plant the seeds during the spring, after the last frost has passed, and harvest later in the summer.
Yellow squash grows best in a sunny area with well-drained soil, with each plant about 3–6 feet apart. Make sure to water them close to the roots, providing about one inch of water per week. Pluck and harvest them when they’re young and soft.
Last but not least, speak with people who are seasoned in growing squash to get their green thumb insights. With all of this up your sleeve, your pickled squash will end up being 100% homegrown and homemade!
FAQs & Tips
How Do I Store Leftovers?
I always let my pickled squash sit in the fridge for at least 24 hours before serving; after that, pickled squash can last up to 1 month in the fridge. Make sure the jar is well-sealed, and you’re good to go.
What Other Kinds Of Squash Can I Pickle?
Zucchini and tromboncino are some other types of squash that are delectable when pickled. Zucchini is a particularly classic partner for yellow squash. But there are many different varieties of squash, so I encourage you to explore your options.
Can I Spice It Up Or Add More Herbs?
While this recipe calls for sharply flavored mustard, you can also balance it out by adding a teaspoon each of dried dill and rosemary. On the other hand, if you like it spicy and want to increase the heat even more, add a teaspoon of red chili pepper flakes. You could also chop up a jalapeño pepper and add that to the mix.
Serving Suggestions
Savor your pickled squash as a salty little snack, or as a refreshingly unique condiment for your next lunch or dinner. Some fabulous food options include a colorful and crunchy Vegan Salad, luxurious Salmon Burgers, or a buttery Avocado Grilled Cheese Sandwich. For a unique picnic pairing, try topping Deviled Egg Macaroni Salad with pickled squash, or piling it into a Chicken Caesar Wrap. So much flavor, so little time!
Ingredients
- 2 pounds yellow squash thinly sliced
- 1 medium white onion thinly sliced
- 3 1/2 tablespoons kosher salt
- 2 1/2 cups apple cider vinegar
- 1/2 cup water
- 1 cup granulated sugar
- 2 1/2 teaspoons ground mustard
- 3/4 teaspoon ground turmeric
Instructions
- In a large bowl, combine the sliced squash and onion. Sprinkle with salt and mix well. Let it sit for 1 hour.
- Use cold water to rinse the vegetables thoroughly. Drain well.
- In a large pot, mix together apple cider vinegar, water, sugar, ground mustard, and turmeric. Heat until boiling, stirring until the sugar is fully dissolved.
- Add the drained vegetables to the boiling brine. Reduce heat and simmer for 5 minutes. Transfer to jars.
- Secure the jars with lids and let them cool to room temperature. Place in the refrigerator for a minimum of 24 hours before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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