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.
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.
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.
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
- 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.
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