Spicy Squash Pickles

 I've been wanting to try making pickles for a while, and when I came across this easy recipe from A Farm Girl's Dabbles, it sounded like the perfect one to try!   I stayed pretty true to the recipe but just changed the amounts on a couple of the ingredients.  It had tons of wonderful flavors and spices so I knew that the pickles would be delicious!  There are really only a couple steps in this recipe, so you can quickly make an entire batch and let your refrigerator do the rest of the work!  These make great gifts for your neighbors, family, and friends, and delicious snacks or toppings for your burgers and sandwiches.  According to my husband, they are also fantastic in a Bloody Mary!

Here's what you need for 6 cups of pickles:

• 9 sprigs fresh cilantro

• 3 large cloves garlic, halved; or 3 teaspoons minced garlic

• 3 teaspoons mixed peppercorns

• 1-1/2 teaspoons coriander seeds

• 3 teaspoons crushed red pepper flakes

• 1-1/2 lbs. yellow squash and zucchini, sliced into thin rounds (I used 2 medium zucchini and 2 medium summer squash)

• 1/3 cups thinly sliced sweet onion

• 2 cups apple cider vinegar

• 2 cups water

• 4 teaspoons kosher salt

• 2-1/2 tablespoons honey

Chop all your veggies up.  The squash and zucchini should be cut into thin rounds and your onion should be thinly sliced or diced.

Use a large bowl that can hold up to 2 quarts.  Put your squash, zucchini, and onions in the bowl along with the cilantro, peppercorns, garlic, coriander, and pepper flakes.

On medium to high heat bring the remaining ingredients to a boil: apple cider vinegar, water, salt, and honey.  

Immediately pour the boiling mixture over your bowl of squash and spices.  Make sure your squash is completely covered by the liquid (you may need to use a spoon to press down the squash into the liquid).  Set aside and let the mixture cool to room temperature.

After it has cooled you can cover it and put in the refrigerator for at least 4 hours or up to 2 days to soak up the most flavor.  These will be good refrigerated for up to 2 months!  I let mine sit for 36 hours before I separated them into mason jars (I got two large jars full).

The pickles are not overly spicy but have SO much flavor with a peppery kick.  The onion adds another dimension of tangy flavor and the cilantro adds even more brightness to the squash.   I think they will be amazing on burgers and Italian sandwiches!  Have you tried making pickles before?  I would love to hear some of your favorite pickle recipes!

xoxo

Emily