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Pickled Zucchini and Squash Ribbons

Pickled Zucchini and Squash Ribbons

Pickled Zucchini and Squash Ribbons
Pickled Zucchini and Squash Ribbons
Pickled Zucchini and Squash Ribbons
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Pickled Zucchini and Squash Ribbons
Ingredients
  • 1 lb. medium zucchini
  • 1 lb. medium yellow squash
  • 1 red onion, halved and cut into thin slices
  • Parchment paper
  • 2 ½ T. kosher salt
  • 2-3 T. black pepper
  • ½ c. apple cider vinegar
  • ½ c. rice vinegar
  • ¾ c. sugar
  • 1 t. celery seeds
  • 1 t. mustard seeds
  • ¼ t. dry mustard
  • 1 T. Tabasco, optional
Instructions
  1. Cut the zucchini and squash lengthwise into ⅛” slices, using a mandolin or sharp knife. You want to make ribbons.
  2. Spread the veggies and onion in a single layer on 2 parchment paper lined baking sheets.
  3. Sprinkle with salt. Let stand 1 hour. Transfer to colander, rinse and drain.
  4. Place in wide-mouthed 1-qt. jar, filling to ½” from top.
  5. Bring vinegars to boil in saucepan.
  6. Add sugar and cook 3-5 minutes, stirring constantly or until dissolved.
  7. Stir in black pepper, celery seeds, mustard seeds, dry mustard and Tabasco (if you want spicy.) Bring to a boil, immediately remove from heat and pour into jar over veggies.
  8. Cool 1 hour.
  9. Cover and chill 3 days before serving. Refrigerate up to 2 months.
 

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