Sweet and Sour Squash Pickles

Sweet and Sour Squash Pickles


  • 1 cup Apple Cider Vinegar
  • ½ cup Brown Sugar, packed
  • 8 Whole Cloves
  • 2 Whole Star Anise Pods
  • 1 TBS Kosher Salt
  • 1 TBS Ground Mustard
  • 1 TBS Mustard Seeds
  • ½ tsp Whole Black Peppercorns
  • 2 Cloves Garlic, peeled & sliced thin
  • 2 Yellow Squash, medium size


  1. Wash squash thoroughly and trim both ends
  2. Using a mandolin, thinly slice squash into ¼” thick rounds
  3. Place squash in 1 pint mason jar
  4. In a small saucepan bring vinegar, sugar, garlic, and spices to a boil, stirring to dissolve sugar
  5. Reduce heat and simmer liquid for 10 minutes
  6. Carefully pour hot brine over squash, filling the jar within ½” from the top
  7. With a fork, gently press whole spices down into the brine
  8. Gently tap the jar to remove air bubbles
  9. Seal the jar by tightly screwing the lid on
  10. Let cool to room temperature
  11. Refrigerate for at least 4 hours
  12. Remove from the fridge and enjoy!

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