I love pickles. I love squash. That’s a great combination.
Refrigerator Summer Squash Pickles
Make in batches of one or more pints.
Ingredients per pint
- 4 stems of cilantro
- 1 clove garlic
- 1 tsp peppercorns
- 1/2 tsp coriander seeds
- 1 small hot red pepper or 1 tsp crushed hot pepper
- onion, thinly sliced. Red is beautiful but bleeds.
- enough summer squash to fill a pint, in 1/4″ thick rounds. Mix colors!
- 1/3 cup apple cider or your favorite pickling vinegar
- 1/3 cup water
- 3/4 tsp pickling salt
- 1 TBSP honey
Combine ingredients through squash in a large bowl.
Bring rest of ingredients to a boil and pour over vegetables and herbs.
When the mixture is cool enough, pack into jar. Be sure brine completely covers the pickles.
Refrigerate at least a couple of hours. Gets better after two days. Keeps up to a month in the refrigerator.
This recipe isn’t a good canning candidate because the cooked squash would disintegrate.