How To Make Pickled Squash
Have a few bites of appetizers to prep you for the big meal. Hungry but don’t want anything too heavy? These snack and appetizer recipes are sure to satisfy you and keep the hunger pangs at bay. From healthy snacks to extravagant party appetizers, you’ll find anything light bite that suits your fancy right here!
Serves:
Ingredients
- 2 cups yellow squash, thinly sliced
- 1 cup vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon red pepper flakes
Instructions
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In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, and red pepper flakes. Bring to a boil.
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Add sliced squash to the saucepan and cook for 3-4 minutes, until slightly tender.
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Remove from heat and let it cool to room temperature.
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Transfer the pickled squash and the liquid to a jar or container.
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Refrigerate for at least 2 hours before serving.
Nutrition
- Calories : 45 kcal
- Total Fat : 0g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 291mg
- Total Carbohydrates : 11g
- Dietary Fiber : 1g
- Sugar : 9g
- Protein : 1g
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