I’m still using up the fresh zucchini that my neighbor sent over, and today made several jars of zucchini and summer squash sweet pickles!
If you have never made pickles before this a quick and easy recipe to start out with! I am using the thinly sliced zucchini and summer squash that I prepped a couple days ago, and I added some thinly sliced shallots!
I use these pickles on brats, to top burgers, and as an added kick to a late summer macaroni salad! I’m sure you’ll find a ton of great uses for these, that is if your family doesn’t eat them all straight from the jar first!
Here’s what you’ll need!
6 cups zucchini
2 cups summer squash
4-5 small shallots thinly sliced
3 c. Apple cider vinegar
3 c. Granulated sugar
1 c. Water
2 tsp whole mustard seed
1 tsp celery seed
1 1/5 tsp turmeric
1/4c fresh dill remove the stems
2 Tbsp kosher salt
1tsp black pepper
6-16oz jars with lids
Ina large bowl combine the zucchini, squash, and shallots gently toss together
On med high heat mix all remaining ingredients together and stir until sugar and salt are dissolved. Bring to a simmer for a few minutes.
Fill jars with veggies be sure to pack them in pretty tightly, and pour the pickling liquid over the top leave about 1/4-1/2 in of space in the jar. Seal and allow to cool to room temperature. Once cooled chill for 24hours in the refrigerator. And that’s it! The perfect sweet summer pickle, and a great way to use your zucchini! Pickles will keep for up to 4 weeks in the refrigerator. Enjoy!
Barnwood and Baked Goods 