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Zephyr Squash Refrigerator Pickles

Zephyr Squash Refrigerator Pickles

adapted from Cooking Light
5 from 1 vote
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8
Calories 13 kcal

Ingredients
  

  • 1 lb. zephyr squash cut into 1/4-inch thick slices
  • 2 tsp. kosher salt divided
  • 1/3 cup Vidalia onion thinly sliced
  • 1 cup water
  • 1 cup apple cider vinegar
  • 1/4 cup maple syrup
  • 1/4 - 1/2 tsp. red pepper flakes

Instructions
 

  • 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.
  • 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.

Notes

Per Serving (1/4 cup pickles) = 0 WW Pts+