Sweet and Sour Summer Squash Pickles
Sweet and Sour Summer Squash Pickles could be just the gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. This recipe serves 8 and costs 52 cents per serving. This side dish has 113 calories, 1g of protein, and 0g of fat per serving. It can be enjoyed any time, but it is especially good for The Fourth Of July. 24 people have made this recipe and would make it again. It is brought to you by Veggie Converter. A mixture of summer squash, natural spices, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 15%, this dish is not so outstanding. If you like this recipe, you might also like recipes such as Sweet-and-Sour Veggie Pickles, So-Sweet Squash Pickles, and Sweet & Sour Summer Vegetables.
Servings: 8
Ingredients:
1 teaspoon kosher salt
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1 cup organic sugar
1 large summer squash, sliced into rings
Sweet and Sour Summer Squash Pickles
1 cup vinegar.jpg)
Equipment:
colander
stove
peeler
Cooking instruction summary:
Toss the summer squash with salt and put in a colander in the sink. Let the salt draw some of the moisture out of the squash (about 15 minutes). Meanwhile, boil vinegar and sugar on the stovetop. Stir until sugar is dissolved.Rinse the squash and place into a small casserole. Place both the squash and the vinegar mixtureSEPARATELYin the fridge for about 20 minutes or until the vinegar mixture is cool.Pour vinegar into casserole and let your pickles marinate for a few hours or overnight.Enjoy.The girls absolutely LOVED these easy pickles. And after they poo-pooed the raw version, Im just so happy the squash wont go to waste. Plus its a nice Happy Fathers Day gift to Mr. Meaty who LOVES pickles and isnt usually a fan of squash.Intrigued? Try it, it takes less than half an hour to prep and its a great way to use up veggies that may not otherwise be eaten. We also tossed in some leftover radish and carrot slices and had ourselves a bit of a pickle rainbow. The girls, of course, thought the rainbow was awesome.Love it? Pin it, please!Kristi on Google+Due to spam, I've decided to close comments on posts older than 14 days. However, I'd love for you to address any questions by joining my Facebook Group: Essential Oil Mamas!PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.I'm an affiliate with Amazon.com. If you use Amazon and would like to help me earn a little money to enable me to keep providing you excellent content, click this link for my favorite Julienne Peeler. You do not have to buy the item, but I'll receive a very small commission on anything you buy on Amazon within 24 hours. Thank you for your support!
Step by step:
1. Toss the summer squash with salt and put in a colander in the sink.
2. Let the salt draw some of the moisture out of the squash (about 15 minutes). Meanwhile, boil vinegar and sugar on the stovetop. Stir until sugar is dissolved.Rinse the squash and place into a small casserole.
3. Place both the squash and the vinegar mixtureSEPARATELYin the fridge for about 20 minutes or until the vinegar mixture is cool.
4. Pour vinegar into casserole and let your pickles marinate for a few hours or overnight.Enjoy.The girls absolutely LOVED these easy pickles. And after they poo-pooed the raw version, Im just so happy the squash wont go to waste. Plus its a nice Happy Fathers Day gift to Mr. Meaty who LOVES pickles and isnt usually a fan of squash.Intrigued? Try it, it takes less than half an hour to prep and its a great way to use up veggies that may not otherwise be eaten. We also tossed in some leftover radish and carrot slices and had ourselves a bit of a pickle rainbow. The girls, of course, thought the rainbow was awesome.Love it? Pin it, please!Kristi on Google+Due to spam, I've decided to close comments on posts older than 14 days. However, I'd love for you to address any questions by joining my Facebook Group: Essential Oil Mamas!PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.I'm an affiliate with Amazon.com. If you use Amazon and would like to help me earn a little money to enable me to keep providing you excellent content, click this link for my favorite Julienne Peeler. You do not have to buy the item, but I'll receive a very small commission on anything you buy on Amazon within 24 hours. Thank you for your support!
Nutrition Information:
covered percent of daily need
