This is the final week of our zucchini-themed food month of August. We had chocolate zucchini muffins, zucchini, bacon & goat cheese hash, and zucchini & squash gratin. Dessert, breakfast and a side. So I thought it would be fun to end with this pickle recipe. This is a great and easy pickle rcipe to make with your extra zucchini and squash when you don’t have time to eat it all right away. I have to be honest, I am a total novice in the pickling department. I am challenging myself to learn how to pickle as I go along, as well as preserve. We have such a large garden, it’s basicially an urban farm, in our backyard. Part of the excitment with our garden is figuring out what to do with all the food, and being able to eat from our garden in the winter. Last year I didn’t make it quite to pickling, but I did do a bunch of freezer ready soup recipes. I will be sharing some of those throughout September and October as well. There is nothing quite like skiing all day in the winter and then heating up a soup from your fall harvest. Pretty lovely. Not to mention how minimal our grocery store list is all summer and fall. It really is such a wild feeling to grow your own food from seed and then harvest it and eat it in the fall and winter. It’s kind of crazy that the idea of growing our own food has become so radical in our modern world. And it is definitely a wonderful experience that I am excited to share and learn as the years go on. It’s pretty magical to be so connected to the earth’s processes through gardening. I urge you to experiment with me next year even if it is just a container pot or two on your patio or balcony. Otherwise, these recipes all work lovely coming your local markets and farms.
These pickles are great on a sandwich or as a side to a cheese or charcuterie plate. This recipe is mild-medium spice. If you like it extra hot, just add more chili flakes and garlic to your liking.
If vegan, substitute agave for honey.
These pickles just need to be refrigerated. They will last two months.
Spicy Squash Pickles
Makes two large jars.
- 5 cloves of garlic
- 3 teaspoons mixed peppercorns
- 3 tablespoons crushed red pepper
- 1/2 cup finely chopped sweet yellow onion
- 2 medium size squash
- 2 medium size zucchini
- 1 1/2 cup apple cider vinegar
- 1 1/2 cup filted water
- 2 tablespoons kosher sea salt
- 3 tablespoons of organic raw honey
- optional, handful of dill or cilantro. (both are struggling currently in my garden so I went without and they are still so delicious.)
Start by slicing the zucchini and squash in nice thin rounds. I did about a half inch thick. In your two large mixing jars, divide the squash and zucchini into each jar. Add the sweet onion into each jar. Sprinkle garlic, peppercorn and red chili flakes evenly into each jar. Set both jars aside.
In a large sauce pan, bring water and apple cider vinegar to a boil with the honey and sea salt. Mix honey in well. Once the mixture in boiled and hot, turn off heat. Pour the mixture evenly into each jar until it covered just to the top of the squash mixture.
Let sit in refrigerator 2 days before opening. Will keep for two months.