Pickled Calabacita Squash

Pickled Calabacita Squash


3 calabacita squash*, sliced into 1/4 inch thick rings

1 large jalapenos halves, thinly sliced

1 small onion, thinly sliced

1/2 teaspoon celery seed

1 tablespoon black peppercorns

1 1/2 tablespoon yellow mustard seeds

1 tablespoon crushed red pepper flakes

1/2 cup water

2 cups apple cider vinegar

1/3 cup pickling salt or kosher salt or sea salt


Whisk together the water, vinegar and salt until the salt is dissolved. (If you simmer the mixture as you whisk, the salt may dissolve more quickly but this isn't necessary) Allow to cool to room temperature. Evenly divide all of the spices, onion, squash and peppers between 1 pint and 1 quart jars.

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