|
|
|
What to do with all of those zucchini and yellow crookneck squash that you have in your garden? Try these easy refrigerator DILL PICKLES ~ none of the fuss, mess or complicated canning instructions that you see on other pickle recipes!
Easy ZUCCHINI or CROOKNECK SQUASH DILL PICKLES
1-1/2 cups water………………………..3 TB white vinegar or apple cider vinegar
1-1/2 TB Kosher salt…………………..2 tsp. black peppercorns
5 cloves garlic, peeled (or 5 tsp. crushed or minced garlic)
6 large sprigs fresh dill (or 1 TB dried dillweed)
1 bay leaf………………………………...about 1/4 cup white onion, thinly sliced
(optional) 1/2 tsp. crushed red pepper flakes, or more/less to taste
2 large or 3 medium zucchini and/or yellow crookneck squash, thinly sliced
(or 1 OMG! How did this zucchini grow this big? size) ~ you’ll probably need to cut the squash lengthwise in half, or quarters before slicing
NOTE about slicing squash: If you’re going to put your pickles on hamburgers, you might even want to do big slices of the whole squash (as long as you have a glass container with lid that’s big enough to put them in). My photo is of smaller cuts because I had cut up too much squash to saute for dinner the night before.
***
Put the sliced squash into a large (1 qt.) (you might need 2) jar with lid, or glass dish with a plastic snap-on lid. Combine the rest of the ingredients in a large bowl and whisk until well mixed. Then pour it over the sliced squash. Put the lids on the jar(s), and shake to combine.
Best if you refrigerate at least 2 days before eating, but you can certainly eat them after an hour or so (more like “new” pickles then). The pickles will keep in a sealed container in the refrigerator for at least 1 week.
Easy ZUCCHINI or CROOKNECK SQUASH DILL PICKLES
1-1/2 cups water………………………..3 TB white vinegar or apple cider vinegar
1-1/2 TB Kosher salt…………………..2 tsp. black peppercorns
5 cloves garlic, peeled (or 5 tsp. crushed or minced garlic)
6 large sprigs fresh dill (or 1 TB dried dillweed)
1 bay leaf………………………………...about 1/4 cup white onion, thinly sliced
(optional) 1/2 tsp. crushed red pepper flakes, or more/less to taste
2 large or 3 medium zucchini and/or yellow crookneck squash, thinly sliced
(or 1 OMG! How did this zucchini grow this big? size) ~ you’ll probably need to cut the squash lengthwise in half, or quarters before slicing
NOTE about slicing squash: If you’re going to put your pickles on hamburgers, you might even want to do big slices of the whole squash (as long as you have a glass container with lid that’s big enough to put them in). My photo is of smaller cuts because I had cut up too much squash to saute for dinner the night before.
***
Put the sliced squash into a large (1 qt.) (you might need 2) jar with lid, or glass dish with a plastic snap-on lid. Combine the rest of the ingredients in a large bowl and whisk until well mixed. Then pour it over the sliced squash. Put the lids on the jar(s), and shake to combine.
Best if you refrigerate at least 2 days before eating, but you can certainly eat them after an hour or so (more like “new” pickles then). The pickles will keep in a sealed container in the refrigerator for at least 1 week.
RSS Feed
