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Sweet and Sour 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,
  5. stirring to dissolve sugar
  6. Reduce heat and simmer liquid for 10 minutes
  7. Carefully pour hot brine over squash, filling the jar within ½” from the top
  8. With a fork, gently press whole spices down into the brine
  9. Let cool to room temperature
  10. To use Quickler vacuum lid, wipe down rim of the jar, place suction tool on top of jar and seal tight
  11. Refrigerate for at least 4 hours

Suggested Gadgets:

SleekSlice Mandolin Lid

Quickler Vacuum Lid