PICKLED SQUASH SALAD
With so much produce from the garden this summer I was looking for a different way to enjoy zucchini and squash. This is what I came up with, very easy and simple flavors that carry big flavor!
Provided by Stacey Lawson @slawson
Categories Vegetables
Number Of Ingredients 12
Steps:
- In a bowl, whisk together vinegar, oil, parsley, horseradish, garlic, sugar, salt, and cayenne.
- Place thinly sliced vegetables in a large storage container. Pour dressing over the veggies, put on the lid, and shake to coat.
- Taste for salt and pepper, you can eat it now but it is better if you let it marinate for a couple hours.
- Sprinkle with parmesan cheese to serve.
PICKLED SQUASH
This in an Emeril Lagasse recipe. I love Emeril! This Pickled squash recipe is a hit with everyone I've given it to.
Provided by Mrs. Hughes
Categories Lunch/Snacks
Time 1h30m
Yield 6 pints
Number Of Ingredients 7
Steps:
- In a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt.
- Let sit 1 hour.
- Drain.
- In large pot combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil.
- Add squash and onions and return to boil.
- Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
- Wipe rims and jars clean, and put lids and rings on jars.
- Process jars in hot water bath for 10 minutes.
- Remove jars from water bath and allow to cool.
- Any jars that do not seal should be refrigerated and used withing 2 weeks.
Nutrition Facts : Calories 456.3, Fat 0.4, SaturatedFat 0.1, Sodium 9.3, Carbohydrate 112.4, Fiber 2.8, Sugar 106.7, Protein 2.8
SO-SWEET SQUASH PICKLES
These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain., In a large saucepan, combine remaining ingredients; bring to a boil, stirring to dissolve sugar. Add vegetables; return to a boil. Remove from heat; cool completely., Transfer to a covered container; refrigerate, covered, at least 4 days before serving. May be stored in refrigerator up to 3 weeks.
Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 1g protein.
PICKLED YELLOW SQUASH
My first year of college I waited tables in a small family owned restaurant. This was one of my favorite things offered on the salad bar. I was lucky enough to get the family recipe. I have never made it, but I sure ate a lot of it. The recipe says it makes 2 quarts, but that sure does not sound right to me unless those veggies shrivel up a lot! Update: I have now made this a couple of times and it is just as good as I remember! My family and friends love it! I found that one average squash is about a cup, so it takes approximately 8 squash per batch.
Provided by Texas Aggie Mom
Categories Onions
Time 2h30m
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Put the squash in a large pot and salt heavily. Let stand for one hour.
- Drain the liquid from the squash. Take paper towels and wipe thoroughly until most of the salt is removed. Do not wash the squash!
- Prepare the brine and place in a large pot.
- Add the green pepper and bring to a boil.
- Add squash and onion.
- Return to a boil.
- Remove from heat.
- Put in jars leaving 1/2" headspace.
- Place lids, screw on bands finger-tight and process in a boiling water bath (5 minutes up to 1000 feet in elevation; 10 minutes from 1001 to 6000 feet; 15 minutes >6000 feet).
- Let jars cool; store in a cool, dark place.
Nutrition Facts : Calories 1384.3, Fat 2.5, SaturatedFat 0.6, Sodium 65.5, Carbohydrate 336.9, Fiber 9.3, Sugar 321.5, Protein 8.9
QUICK-PICKLED ZUCCHINI SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Place a saucepot over direct heat. Add the vinegar, 1 cup water, sugar, salt, garlic and dill and bring to a boil while whisking to dissolve the sugar.
- Add the zucchini to a large bowl and pour the pickling liquid over. Let stand until the zucchini are pickled but still firm, 5 to 10 minutes. Remove the zucchini from the pickling liquid and drain slightly in a colander set over a large bowl. Discard the garlic and dill.
- To assemble the salad: Place the pickled zucchini onto a platter. Distribute the mozzarella and tomatoes evenly over top. Zest the lemon over top and squeeze the lemon juice all over. Drizzle with olive oil. Season with salt and pepper and serve at room temperature.
- (Alternatively, you can boil the pickling liquid over medium-high heat on a stovetop.)
PICKLED SQUASH
Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.
Provided by TAXIDERMYCHICK
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 4h5m
Yield 4
Number Of Ingredients 9
Steps:
- In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
- Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
- Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.
Nutrition Facts : Calories 524.5 calories, Carbohydrate 129.8 g, Fat 1.5 g, Fiber 6.9 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 9.1 mg, Sugar 114.7 g
PICKLED CUCUMBER, SQUASH, AND RED PEPPER SALAD
Categories Salad Vegetarian Quick & Easy Vinegar Cucumber Bell Pepper Summer Chill Yellow Squash Simmer Gourmet
Yield Makes 8 Servings
Number Of Ingredients 14
Steps:
- Make pickling liquid:
- In a saucepan simmer pickling liquid ingredients 3 minutes and cool.
- Halve squash lengthwise and cut crosswise into 1/2-inch-thick slices. Halve cucumber lengthwise and cut crosswise into 1/4-inch-thick slices. Cut bell peppers lengthwise into 1/4-inch-wide strips and cut onion into 1/4-inch-thick slices. In a large bowl combine vegetables and pickling liquid. Chill salad, covered, at least 1 day and up to 4. Before serving, drain salad.
BUTTERNUT, CHICKPEA, FETA & PICKLED RADISH SALAD
This nourishing, tasty salad is full of butternut squash, chickpea, feta, pickled radish and seeds. Packed with protein, it will satisfy hunger pangs
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the oil with the harissa, then toss with the butternut squash and some seasoning in a large roasting tray. Roast for 30 mins. Add the chickpeas, toss together, then cook for a further 20 mins.
- Meanwhile, heat the sherry vinegar in a saucepan with a big pinch of sugar and salt with 1 tbsp water. Bring to a simmer, then remove from the heat and tip in the radishes. Mix and set aside.
- Pile the butternut and chickpeas onto a platter, mix through most of the feta and dill, then scatter over the pickled radishes and their liquor. Top with the remaining feta, dill and pumpkin seeds.
Nutrition Facts : Calories 370 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 0.7 milligram of sodium
HEIRLOOM SQUASH SALAD WITH PEPITA PURéE AND PICKLED SHALLOTS
Provided by Julia Moskin And Melissa Clark
Categories side dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 20
Steps:
- Make the pepita purée: Heat oven to 350 degrees. Toss the pepitas with 1 teaspoon of the olive oil and roast until evenly browned, 5 to 7 minutes. Remove from oven and allow to cool.
- Set aside 2 tablespoons of the cooled pepitas and place remaining pepitas in a blender with 3/4 cup vegetable stock. Purée, drizzling in the remaining olive oil. Add lemon juice and season with salt and pepper to taste. Purée again, adding more broth if necessary for a consistency that is slightly thinner than tomato paste.
- Cook the shallots: Bring a large saucepan of lightly salted water to a simmer. Meanwhile, in another large saucepan, combine the vinegar, sugar, cinnamon, cloves, bay leaf, star anise and red pepper flakes. Bring the vinegar mixture to a boil, reduce heat to low and cover and simmer for 5 minutes.
- Prepare a large bowl of ice water. Blanch the shallots in the simmering water for 2 minutes. Using a slotted spoon, transfer to the bowl of ice water until cooled, then drain well.
- Add the shallots to the vinegar mixture and simmer for 1 minute. Transfer to a bowl and allow to cool. Cover and refrigerate for up to 1 week; bring to room temperature before using.
- Make the squash: Heat oven to 450 degrees. Fill a large pot halfway with lightly salted water and set over high heat to bring to a simmer. Prepare a large bowl of ice water. Spread paper towels across two baking sheets and set aside.
- Using one type of squash at a time, blanch in the simmering water until tender but not falling apart. The delicata and butternut squash may take about 2 minutes; the kabocha may take slightly longer. Be careful not to overcook. As soon as the squash are blanched, remove with tongs or a slotted ladle and plunge into the ice water. When they have cooled, transfer to paper towels. Pat the squash with paper towels and allow to dry well; they will not brown when roasted if the surfaces are not dry.
- Spread all the squash on 2 large baking sheets and season with salt and pepper. Drizzle with oil and rub the surfaces to coat well. Roast until the squash starts to color, 5 to 10 minutes. Meanwhile, spread the pepita purée on a large platter or individual plates, creating an even layer about 1/8-inch thick.
- Transfer the roasted squash to the platter or plates on top of the purée, arranging it loosely to show off the different shapes. Disperse a cup of the drained pickled shallots among the squash. Garnish with the remaining pepitas, and serve warm.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 21 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 749 milligrams, Sugar 14 grams, TransFat 0 grams
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