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Pickled Baby Squash

4.4

(4)

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Pickled Baby SquashJonny Valiant

Recipe information

  • Total Time

    25 minutes

  • Yield

    Makes 1 quart

Ingredients

1 pound baby squash or zucchini
6 sprigs fresh dill, divided
6 garlic cloves, smashed
1 cup apple cider vinegar
1 tablespoon black peppercorns
1 tablespoon kosher salt
1 teaspoon sugar

Preparation

  1. Thinly slice squash into coins. Place squash, 3 dill sprigs, and garlic in a 1-quart 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.

Nutrition Per Serving

calories 3 fat 0 g carbs 1 g
#### Nutritional analysis provided by Bon Appétit
TagsPickleCondimentZucchiniSquashVegetableDillHerbs & SpicesGarlicRoot VegetableSnackSideDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarianRaw5 Ingredients or FewerQuickEasy30 Minutes or LessMake AheadPickle & PreserveBon Appétit
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