You may remember how much Bug LOVES cucumbers. Well, this week, we had a large summer squash in our farm share box. And he kids and I aren’t huge fans of summer squash in general. Mr. Meaty can take it or leave it. So, after taking a taste of fresh squash (you never know how much more delicious a farm fresh veggie will be, after all), we decided to make a new version of one of our favorites. We used our Chinese Sweet and Sour Cucumbers recipe to craft some tasty refrigerator summer squash pickles.
Sweet and Sour Summer Squash Pickles
Makes about 2 cups of pickle chips
1 large summer squash, sliced into rings
1 teaspoon kosher salt
1 cup vinegar
1 cup organic sugar
Toss the summer squash with salt and put in a colander in the sink. Let the salt draw some of the moisture out of the squash (about 15 minutes). Meanwhile, boil vinegar and sugar on the stovetop. Stir until sugar is dissolved.
Rinse the squash and place into a small casserole. Place both the squash and the vinegar mixture—SEPARATELY—in the fridge for about 20 minutes or until the vinegar mixture is cool. Pour vinegar into casserole and let your pickles marinate for a few hours or overnight.
The girls absolutely LOVED these easy pickles. And after they poo-pooed the raw version, I’m just so happy the squash won’t go to waste. Plus it’s a nice Happy Father’s Day gift to Mr. Meaty who LOVES pickles and isn’t usually a fan of squash.
Intrigued? Try it, it takes less than half an hour to prep and it’s a great way to use up veggies that may not otherwise be eaten. We also tossed in some leftover radish and carrot slices and had ourselves a bit of a pickle rainbow. The girls, of course, thought the rainbow was awesome. 🙂