I love having a garden but I have to admit that I am more of a picker than a grower. I leave the growing to my husband and I will pick the fruits of his labor haha. It works well for him though because he gets to enjoy what he grows too in a delicious dish or in this case pickles.
This easy refrigerator pickles recipe was developed after my family’s garden had an abundance of zucchini and squash. You get really creative when this happens. I made zucchini bread, squash casserole, fried zucchini and squash and more. These bread and butter style pickles were one of my favorite ways to enjoy the veggies.
I hope you enjoy them as much as I do.
Zucchini & Squash Pickles
Print RecipeIngredients
- 2 medium zucchini, cut into 1/8-inch rounds
- 2 medium yellow squash, cut into 1/8- inch rounds
- 1 red onion, halved and cut into 1/8-inch thick slices
- 3 tablespoons fine sea salt
- 1 cup apple cider vinegar
- 1 cup rice vinegar
- 1 1/2 cups pure cane sugar
- 1/2 teaspoon ground mustard 2 teaspoons celery seeds
- 2 teaspoons mustard seeds
Instructions
Layer the zucchini, squash, and onion slices evenly on two baking sheets. Sprinkle the salt over the vegetables, and let stand for 1 hour. Transfer the vegetables to a colander, rinse, and drain. Place the vegetables on a baking sheet, and pat dry with paper towels. Transfer the vegetables to a wide-mouth 1-quart or two 1-pint jars.
Pour the cider and rice vinegars into a medium saucepan, and place over medium heat. Add the sugar, and stir until dissolved. Stir in the ground mustard, celery seeds, and mustard seeds. Increase the heat to medium-high, and bring the mixture to a boil. As soon as it comes to a boil, remove the pan from the heat, and pour the vinegar mixture over the vegetables. Let cool at room temperature for 1 hour.
Place lids on the jars, and store in the refrigerator for at least four days before serving. Pickles may be stored in the refrigerator for up to two months.
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