Zephyr Squash Refrigerator Pickles
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Zephyr Squash Refrigerator Pickles

Zephyr Squash Refrigerator Pickles from Lemony Thyme

Zephyr Squash Refrigerator Pickles. 

When life gives you an abundance of squash, it’s nice to have options.  Cooking Light put out an article last week sharing their Top 75 Squash Recipes (I guess I’m not alone).  Spicy Squash Pickles was one of several recipes that caught my eye.  Simple ingredients that come together with ease.Zephyr Squash Refrigerator Pickles

I discovered zephyr squash last summer at my local Farmers Market and made a lovely Zephyr Squash ‘Ribbon’ Salad.  Last week they turned up at the market again, so without a plan I bought a pound (I do my best to buy something from each of the 10 – 12 vendors).  Thank you Cooking Light for the pickle inspiration.  While I used zephyr squash, the recipe originally called for zucchini and summer squash.

Zephyr Squash Refrigerator Pickles

To prepare the pickles, place squash slices on a rack, sprinkle them with kosher salt, and let them sit for 30 minutes.  This helps draw out excess moisture.  Once rested, the squash are rinsed and dried between paper towels.

Zephyr Squash Refrigerator Pickles

Meanwhile the pickling liquid is brought to a boil.  Simple ingredients:  water, apple cider vinegar, maple syrup, salt, and red pepper flakes.  The brine is poured over the squash and onion and then into the refrigerator for 2 hours or overnight.  We let ours go overnight and the flavor was punchy, but not overpowering.

After taking a bite, my taste tester asked “when did you learn how to make pickles?”  To which I replied “apparently yesterday.”  These Zephyr Squash Refrigerator Pickles are really good :)

Zephyr Squash Refrigerator Pickles
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


  • 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


  • 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.


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


    • libby

      Hi Bek. Yes! When the squash start coming boy do they come. I’m really excited about this recipe. It’s so simple I’m going to try it with other veggies too. Thank you for stopping by.

  • Pat

    Hi Folks, these pickles look delish. We call zephyr squash “zuchinni”. Love em to pieces. Can’t wait to process some of these gems soon.
    Thanks for this treasure.

    • libby

      Hi Pat. How are you? I grew up with ‘green’ zucchini and ‘yellow’ summer squash. Last year when I saw zephyr squash I was giddy. And they look so pretty in pictures :) I love that this pickle recipe uses maple syrup. Such a great sweetener. Thanks for the love Pat. I enjoy your comments so much. Libby

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