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Spicy Summer Squash and Zucchini Pickles

Featured in the Honolulu Star-Advertiser on July 23, 2014.

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Ingredients:

Spicy Summer Squash and Zucchini Pickles

  • 3 cups thinly sliced yellow summer squash
  • 3 cups thinly sliced zucchini
  • 2 large Maui onions, thinly sliced
  • 3 large jalapenos, thinly sliced
  • 1 tablespoon whole peppercorns
  • 8 large cloves of garlic, thinly sliced
  • 4 large sprigs of fresh dill
  • 2 cups white wine vinegar
  • 1 1/3 cups sugar
  • 4 teaspoons Hawaiian sea salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon mustard seed

Directions:

  1. In a large glass mixing bowl, combine squash, zucchini, onion and jalapeno.
  2. In four sterilized 1-pint jars, divide peppercorns, garlic and dill.
  3. Evenly pack vegetable mixture into jars; set aside.
  4. Combine remaining ingredients in a microwaveable bowl.
  5. Microwave on high for 4 to 6 minutes or until mixture boils, stirring once to dissolve sugar and salt.
  6. Pour mixture evenly into jars.
  7. Cover and refrigerate at least 5 days before serving.
  8. Store in refrigerator no longer than 1 month.

Makes 64 1-ounce servings.

Approximate Nutrient Analysis per serving:
20 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 100 mg sodium, 5 g carbohydrate, 0 g fiber, 5 g sugar, 0 g protein

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