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Make It Monday - Bonus Recipes!

Make It Monday - Bonus Recipes!

Squash!   Squash!   Squash!  2 recipes for your bounty


Quick Pickled Zucchini and Summer Squash

  • Author: Sylvia Fountaine
  • Prep Time: 25
  • Total Time: 25 minutes
  • Yield: 16 ounces
  • Category: pickled, preserved
  • Method: pickled
  • Cuisine: american
  • Diet: Vegan


Preserve summer’s bounty with these quick pickled summer squash and zucchini! Add to sandwiches and burgers! 30 minutes of hands-on time!


  • 1 lb patty pan, crookneck or zucchini squash-or enough to fill four small 4 oz jars- (pick squash no bigger in diameter than the width of the jars you will be using).
  • 1 small onion or shallot, sliced thin
  • 1 tablespoon salt
  • 1  garlic clove, sliced – per jar
  • 1 T fresh dill -per jar
  • 1 tsp mustard seeds– per jar
  • 1/2 tsp whole peppercorns– per jar
  • 1 small red chile, sliced thin
Pickling Liquid
  • 1/2 cup white vinegar
  • 3/4 cup water
  • 1/4 cup rice vinegar (or sub more white vinegar) 
  • 1/4 cup sugar
  • 2 teaspoons salt


  1. Using a mandolin, carefully slice the summer squash. If using a knife, make sure to cut pieces as evenly as possible, to the same thickness. Thicker slices will result in a crunchier pickle. Paper-thin will be softer. 
  2. Slice the small onion, or shallot. Toss both onion and squash in a bowl with a tablespoon of salt and let drain in a colander or strainer over a bowl for 2 hours or overnight. Pat dry.
  3. Make the pickling solution: In a small pot, bring white wine vinegar,  water,  rice wine vinegar, sugar, and salt to a boil, stirring until sugar dissolves, let cool slightly. 
  4. In each 4 oz jar, add about a tablespoon of fresh dill, a teaspoon of mustard seeds, 1/2 tsp peppercorns, a few slices of chile pepper and sliced garlic cloves. You could also try experimenting with other seeds like whole coriander, cumin, or fennel seed. Then layer the squash and onion in jars, and top off with the pickling liquid.
  5. Press down on the squash. Seal, and let cool in the fridge.


These will keep for up to 2-3 weeks.

Sweet & Sour Squash Salad

TOTAL TIME: Prep: 20 min. + chilling YIELD: 6 servings.
This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman Levelland, Texas


  • 3/4 cup sugar
  • 1/2 cup cider vinegar
  • 1/4 cup olive oil
  • 2 tablespoons ranch salad dressing mix
  • 1/4 to 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 medium zucchini, thinly sliced
  • 2 medium yellow summer squash, thinly sliced
  • 2 celery ribs, chopped
  • 1 cup chopped red onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper


  • 1. For dressing, whisk first 6 ingredients until sugar is dissolved. Place vegetables in a large bowl; toss with dressing.
  • 2. Refrigerate, covered, until cold. Serve with a slotted spoon.


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  • Carole Zellers