Summer Squash Pickles

We are just starting to see summer squash at the market, and if you happen to get a few extra these pickles are a fantastic way to enjoy them.

Summer Squash Pickles

3 cups sliced yellow squash and zucchini

½ cup sliced onion

1 ½ Tablespoons sugar

1 ½ teaspoons mustard seeds

1 teaspoon salt

5-6 whole cloves

1 cup cider vinegar

½- ¾ cup water


In a 3 cup mason jar layer summer squash and onions alternately. Add sugar, mustard seeds, salt, and cloves. Pour in vinegar and enough water to cover the squash. Put the lid on the jar tightly, and gently shake to dissolve salt and sugar. Refrigerate immediately. Let sit for 24 hours. Enjoy on sandwiches, in tacos, or as an appetizer with olives, cheese, roasted red peppers, and bread or crackers.

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