Description
These pickles showcase crisp yellow squash slices soaked in a sweet, tangy brine studded with mustard seeds, turmeric, and cloves. Each bite pops with vibrant spice and satisfyingly crunchy texture.
Ingredients
- 2 pounds yellow squash
- 1 cup onion
- 1 cup white vinegar
- 1 cup water
- 2 cups granulated sugar
- 1 tablespoon pickling salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cloves
- 1/4 teaspoon red pepper flakes
Instructions
- Rinse the yellow squash and slice into 1/4-inch rounds. Peel the onion and thinly slice.
- In a saucepan combine white vinegar, water, granulated sugar, pickling salt, mustard seeds, celery seeds, turmeric, ground cloves, and red pepper flakes.
- Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve completely.
- Pack the sliced squash and onion tightly into clean jars, leaving about 1/2-inch of headspace.
- Carefully pour the hot brine over the vegetables, maintaining the 1/2-inch headspace.
- Seal the jars with lids and let them cool to room temperature.
- Refrigerate the pickles for at least 24 hours before serving to develop flavor.
Notes
- Use fresh, firm yellow squash for the best crunch and texture
- Adjust the sugar or vinegar amounts to suit your preferred sweetness or tang
- Store refrigerated pickles in sealed jars and consume within 2 to 3 weeks
- Apple cider vinegar can replace white vinegar for a milder, fruitier flavor