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Sweet and Tangy Yellow Squash Pickles

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Sweet and Tangy Yellow Squash Pickles are a deliciously vibrant way to preserve the taste of summer. These crunchy pickles feature a perfect balance of sweetness and tanginess, making them an ideal accompaniment for sandwiches, burgers, or enjoyed straight from the jar. Easy to prepare, this delightful recipe captures the essence of fresh yellow squash in every bite, ensuring you’ll crave more with each serving.

Ingredients

Scale
  • 4 cups yellow squash, sliced into thin rounds
  • 1 cup granulated sugar
  • 1 cup distilled white vinegar
  • ½ cup water
  • 2 tbsp kosher salt
  • 1 tbsp dill seeds
  • 1 tbsp mustard seeds
  • 1 tsp turmeric powder
  • 2 garlic cloves, minced

Instructions

  1. Wash and slice yellow squash into rounds (about ¼ inch thick).
  2. In a pot, combine vinegar, sugar, water, salt, dill seeds, mustard seeds, turmeric powder, and minced garlic. Heat over medium until dissolved.
  3. Sterilize jars by boiling them for 10 minutes. Pack squash slices tightly into jars.
  4. Pour hot brine over squash until fully submerged, leaving about half an inch at the top.
  5. Seal jars and let cool at room temperature before refrigerating for at least 24 hours to allow flavors to meld.

Nutrition

Keywords: - Customize your pickles by adding sliced onions or red pepper flakes for extra flavor. - Store pickles in an airtight container in the refrigerator for up to two weeks.

Find it online: https://flavorsecret.com/delightful-sweet-and-tangy-yellow-squash-pickles-recipe/