Zephyr Squash Refrigerator Pickles
Prep time
Cook time
Total time
Serves: 8
  • 1 lb. zephyr squash, cut into ¼-inch thick slices
  • 2 tsp. kosher salt, divided
  • ⅓ cup Vidalia onion, thinly sliced
  • 1 cup water
  • 1 cup apple cider vinegar
  • ¼ cup maple syrup
  • ¼ - ½ tsp. red pepper flakes
  1. Place wire rack on a baking sheet and arrange squash slices in a singe layer. Sprinkle with 1 tsp. salt. Let stand 30 minutes. Rinse well under cold water then pat dry with paper towels. Place squash and onion in a glass bowl.
  2. Combine water, vinegar, maple syrup, and red pepper flakes with remaining 1 tsp. salt in a small saucepan. Bring to a boil and pour over squash. Weigh down squash with a plate, then cover and refrigerate at least 2 hours or overnight.
Per Serving (1/4 cup pickles) = 0 WW Pts+
Nutrition Information
Serving size: ¼ cup Calories: 13 Fat: 0 Saturated fat: 0 Trans fat: 0 Carbohydrates: 2.8 Sodium: 38 Fiber: .7 Protein: .7 Cholesterol: 0
Recipe by Lemony Thyme at http://www.lemonythyme.com/zephyr-squash-refrigerator-pickles/