Skip to main content
Epicurious
Bon Appétit

Pickled Baby Squash

By The Bon Appétit Test Kitchen

4.4

(4)

Image may contain Food and Hot Dog
Pickled Baby SquashJonny Valiant

Recipe information

  • Total Time

    25 minutes

  • Yield

    Makes 1 quart

Ingredients

1 pound baby squash or zucchini
6 sprigs fresh dill, divided
6 garlic cloves, smashed
1 cup apple cider vinegar
1 tablespoon black peppercorns
1 tablespoon kosher salt
1 teaspoon sugar

Preparation

  1. Thinly slice squash into coins. Place squash, 3 dill sprigs, and garlic in a 1-quart jar. Bring vinegar, peppercorns, salt, sugar, remaining 3 dill sprigs, and 1 cup water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour into jar with squash mixture. Cover, let cool slightly, and chill. Serve within 2 weeks.

Nutrition Per Serving

calories 3 fat 0 g carbs 1 g
#### Nutritional analysis provided by Bon Appétit
TagsPickleCondimentZucchiniSquashVegetableDillHerbs & SpicesGarlicRoot VegetableSnackSideDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarianRaw5 Ingredients or FewerQuickEasy30 Minutes or LessMake AheadPickle & PreserveBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Dirty Martini Spritz
Attention, martini drinkers and spritz drinkers: Please for a single line.
A Better Beer Can Chicken
Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.