Zucchini-and-Squash Pickles

Name: Zucchini-and-Squash Pickles
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 1
Cuisine: Global
Ingredients: 118 milliliters apple cider vinegar; 1 teaspoon celery seeds; 0 teaspoons dry mustard; 3 Tbsps kosher salt; 1 teaspoon mustard seeds; 1 red onion, halved and cut into 1/8-inch-thick slices; 118 milliliters rice vinegar; 177 milliliters sugar; 340 grams medium-size yellow squash (about; 340 grams medium zucchini (about

Zucchini-and-Squash Pickles is a gluten free and vegan side dish. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 1. One serving contains 808 calories, 11g of protein, and 3g of fat. If you have zucchini, onion, mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 40 minutes.

Instructions

Cut zucchini and yellow squash lengthwise into 1/8-inch-thick slices, using a mandoline or sharp knife.

Ingredients you will need

Yellow Squash

Zucchini

Equipment you will use

Mandoline

Knife

Spread zucchini, yellow squash, and onion in a single layer on 2 parchment paper-lined baking sheets.

Ingredients you will need

Yellow Squash

Zucchini

Spread

Onion

Equipment you will use

Baking Paper

Baking Sheet

Sprinkle with salt.

Ingredients you will need

Salt

Let stand 1 hour.

Transfer to a colander, rinse, and drain.

Equipment you will use

Colander

Place in a widemouthed 1-qt. jar, filling to 1/2 inch from top.

Bring vinegars to a boil in a medium saucepan over medium heat.

Equipment you will use

Sauce Pan

Add sugar; cook, stirring constantly, 3 to 5 minutes or until dissolved. Stir in next 3 ingredients. Bring to a boil, immediately remove from heat, and pour over vegetables. Cool 1 hour. Cover and chill 3 days before serving. Refrigerate up to 2 months.

Ingredients you will need

Vegetable