Spicy Squash Pickles

Spicy Squash Pickles
These summer squashes offer meatier flavor and texture than traditional cucumber pickles.


  • 3/4 pound zucchini, cut into 1/4-inch-thick slices
  • 3/4 pound yellow squash, cut into 1/4-inch-thick slices
  • 2 teaspoons kosher salt, divided
  • 1/2 cup thinly sliced sweet onion (such as Vidalia)
  • 1 cup water
  • 1 cup cider vinegar
  • 1/4 cup maple syrup
  • 1/4 to 1/2 teaspoon crushed red pepper


  1. Place a wire rack on a baking sheet. Arrange zucchini and squash slices on rack; sprinkle with 1 teaspoon salt. Let stand 30 minutes.
  2. Rinse well under cold water; pat dry with paper towels.
  3. Place zucchini, squash, and onion in a medium glass bowl.
  4. Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight.
  5. Drain or serve with a slotted spoon.

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