Lazy-Day Pickles

Lazy-Day Pickles

The combination of green zucchini and yellow summer squash make attractive pickles.

From EatingWell: July/August 1998
Yield: about 6 cups
Active Time: 30
Total Time: 240


  1. 1 pound zucchini, (2 medium), cut into 1/4-inch slices
  2. 1 pound yellow squash, (2 medium), cut into 1/4-inch slices
  3. 3 medium onions, sliced
  4. 2 tablespoons plus 3/4 teaspoon pickling salt, divided (see Note)
  5. 2 cups crushed ice
  6. 1 cup plus 2 tablespoons cider vinegar
  7. 1/2 cup packed light brown sugar
  8. 1/2 cup water
  9. 1 1/2 teaspoons mustard seeds
  10. 1/2 teaspoon whole cloves
  11. 1/2 teaspoon turmeric
  12. 1/2 cinnamon stick
  13. 1/4 teaspoon celery seeds
  14. 1/8 teaspoon crushed red pepper


  1. Combine zucchini, squash, onions, 2 tablespoons salt and ice in a large bowl. Place a plate on the vegetables and weight it with a 5-pound object, such as a bag of sugar. Let stand at room temperature for 3 to 4 hours.
  2. Drain vegetables in a colander. Do not rinse.
  3. Combine vinegar, brown sugar, water, mustard seeds, cloves, turmeric, cinnamon stick, celery seeds, crushed red pepper, drained vegetables and remaining 3/4 teaspoon salt in a large nonreactive saucepan. Bring to a boil over high heat. Remove from heat.
  4. Transfer vegetables and liquid to a 2-quart glass or ceramic bowl or jar. Cool to room temperature; cover and refrigerate for at least 4 days to allow flavors to develop.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 month.
  • Note: Pickling salt, also called canning salt, produces a clear brine. Do not substitute any other salt.


Nutrition Per Serving: 31 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 7 g carbohydrates; 1 g protein; 1 g fiber; 3 mg sodium; 127 mg potassium.

Nutrition Bonus:

Carbohydrate Serving

Exchanges: 1/2 other carbohydrate