Summer Squash Pickles

Brine Cured Summer Squash Pickles

I enjoy having extra produce from my garden all summer. It reduces our grocery bill, increases our nutrient intake, and tastes great…what a deal! Sometimes I have so many veggies ripening that we can’t use them up fast enough. Canning, dehydrating, and freezing are great ways to save the extras, but you may also brine cure or ferment them.

Making brine cured summer squash pickles, and chopping veggies for dinner.

Making brine cured summer squash pickles, and chopping veggies for dinner.

I like brine cured pickles so much better than canned pickles. The texture stays crisp and firm, and the flavor is tangy. It is suggested that you keep these pickles for 6 months, but I’ve had them longer with no problems.

We have tons of summer squash coming in right now, so why not make pickles with them? I used the same basic recipe for brine that I use for Dill Pickles, but I didn’t use dill in this batch. I sliced the squash and red onions into a bowl, added mild pickling spice (from Frontier Herbs), and poured brine solution over the whole mess.

The pickles are ready to eat after 2 or 3 days.

The pickles are ready to eat after 2 or 3 days.

Brine Cured Summer Squash Pickles

  • 2 cups water
  • 1/4 cup sea salt, without iodine.
  • 2 cups distilled white vinegar
  • 1/4 cup mild pickling spices
  • 5 or 6 yellow summer squash (or other veggies), sliced or cut into spears
  • 2 or 3 onions, sliced

Heat water in a small pan and add salt. Stir to dissolve, remove from heat. Pour salt water and vinegar into a glass bowl or small crock and combine. Add squash, onions, and pickling spices. Make sure brine solution is deep enough to cover all of the vegetables. Cover bowl with plastic wrap. Place a plate on top that is small enough to set right on top of wrap and solution. You will need to put some weight on top of the plate to hold all of the vegetables under the solution. Vegetables that are in contact with the air may spoil. After a a couple of days you can start dipping into your yummy pickles! Don’t use your fingers, use a clean fork to remove pickles and prevent contamination of your brine solution.

 What kind of veggies do you like to pickle? Do you brine cure them or can them?

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